Truffle Salt



A specialty salt imported from Italy. This blend of ground Italian black truffle and sea salt is irresistible in the kitchen. Try over cooked egg dishes, tossed in pasta, on pâté or foie gras, or sprinkled on buttered popcorn and served with a glass of spumante! A “special occasion” condiment!.

Truffle Salt History

Although using truffles to flavor salt is not a new concept, the commercial product became popular in the U.S. around 2006.  A U.S. importer of Italian foods, Ritrovo, was first introduced the Casina Rossa product.  Truffle salt was an immediate success and remains so today. 

Suggested Uses

  • EggsSprinkle truffle salt in your egg-based dishes—scrambled eggs, baked eggs, omelettes
  • RisottoTruffle salt adds a subtle richness to creamy risottos
  • PotatoesUse truffle salt in place of regular salt on baked potatoes or French fries
  • BruschettaMake bruschetta with extra virgin olive oil or butter, sprinkle with truffle salt
  • Salad DressingsMix with olive oil before making vinaigrette to make a “truffled salad dressing”
  • Baked PastaStir a teaspoon into a cup of ricotta cheese and use the truffled cheese for baked pasta dishes
  • Accent Foie GrasSprinkle over foie gras or pate
  • SushiUse truffle salt instead of soy sauce to add flavor to sushi or other raw fish dishes
  • Cream SauceTruffle your cream sauces with this easy condiment
  • Truffle Salt on PastaT - Toss pasta with Truffle & Salt and truffle oil for a dish with simple elegance
  • Truffled MarinadesUse in marinades to add deep truffle flavor to cooked meats
  • Popcorn with Truffle Salt - Open a bottle of chilled champagne and pour into glasses, pop some popcorn, add butter and truffle salt and toast to this fun idea!

Fun Fact about Truffle Salt

Where To Buy Truffle Salt

You can purchase Casina Rossa Truffle salt online at : Casina Rossa Truffle & Salt 3.5 oz. Jar

Make Your Own Truffle Salt

Unless you happen to have some spare black or white truffle around the house then you are probably better off just buying the pre-made salt.   If you would like to try going it on your own just combine the following:

1/2 cup Fleu de Sel or other good quality salt
1 thin slice black or white truffle, minced into tiny pieces

Place the mixture in a small jar with a tight fitting lid.  Allow to sit at least a week until the salt picks up the flavor of the truffle.


Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. As CEO of she spends most waking hours writing, cooking, eating, gardening and traveling.