An early fall European truffle that usually precedes the white truffles of Alba. Flavor and aroma are more subtle and delicate and more gently priced. Burgundy truffles give you the texture, look and color of black truffles without breaking the bank. Tuck thin slices under skin of a roasting chicken or turkey, simmer in broth for poached white meat fish, stir chopped bits into cream sauce for pasta.