Grade C from the most expensive truffle, TUBER MAGNATUM PICO, or Alba white truffle, with a regular shape, weighing between 1 and 8 grams; may have small cuts or scratches.
Recommended storage conditions: In a sealed airtight container, in a refrigerator at +2°C to +4°C.
Recommended storage period: 4 to 7 days.
Key characteristics:
- Appearance:
- The outer part (peridium) is smooth or slightly rough, with a color ranging from light yellow to ochre.
- The inner part (glue) is marbled with white and cream-colored veins on a brownish-beige background.
- Size: It is usually irregular in shape and can range from a few grams to over 1 kg.
- Aroma and taste: The white truffle has an exceptionally strong and complex aroma with notes of garlic, cheese, honey, and a slightly earthy tone. Its flavor is delicate yet intense, making it unique among truffles.
Habitat and Harvesting:
- It grows underground in symbiosis with the roots of trees such as oak, hazel, poplar, and willow.
- It is found in certain regions of Italy (such as Alba and Piedmont) and parts of Croatia, Slovenia, and Romania.
- The harvesting season runs from September to December. White truffles are hard to find and are harvested with the help of specially trained dogs.
Culinary uses:
- The white truffle is highly prized in gastronomy and is typically used raw, shaved over hot dishes such as pasta, risotto, meat, or eggs to preserve its aroma.
- Unlike other truffles, it is not subjected to heat treatment, as this can reduce the intensity of the aroma.
- It is often used to flavor oils or as an accent in gourmet dishes.
Distinctive feature:
The white truffle is the rarest and most expensive type of truffle, with prices reaching thousands of euros per kilogram. Its unparalleled aroma and exquisite reputation make it a symbol of luxury and haute cuisine.
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