White Truffle

The white truffle is a variation of truffle which is a tuber-shaped underground mushroom (which lives underground), which lives in symbiosis with the roots of some plants, such as, for example, oak, linden, hazelnut, hornbeam and poplar. The shape depends on the characteristics of the soil in which it grows: a soft ground will favor the growth of a spherical-shaped truffle, while a hard, stony ground with many roots, will favor a lumpy shape.

White Truffle of Alba

The prized white truffle, scientific name tuber magnatum pico is considered the truffle par excellence because it is of considerable commercial importance. The white truffle of Alba is a variety of white truffle, typical of Piedmont. The best quality is harvested in autumn in the woods of the Langhe. The best ripening period is October, but expert prospectors harvest this precious product until December.

White Truffle Hunth and Charachteristics

The hunt is carried out with the help of trained dogs, especially at night because their sense smell is more sensitive and the risk of being observed by unauthorized truffle hunters is avoided. The truffle must be collected with care and with a tool similar to a very small hoe. Compared to the black truffle, it differs not only in color, but also in its delicious taste and more intense smell. It is also rarer and therefore has a higher price.

Its taste is very pleasant, particular and intense, the aroma it releases when it reaches maturity is strong, pregnant, satisfying and exciting for the nostrils of those who inhale it intensely, unique in its kind! Its particular flavor and aroma have led it to be the real “diamond” of the kitchen and to be appreciated by chefs from all over the world. It is strictly consumed raw. The external surface in direct contact with the ground undergoes changes as various parameters such as the plant near which it is born, the harvest period, the degree of ripeness, the composition of the soil and the seasonal climatic trend vary.

Its “gleba” which represents the internal part is unmistakable and is white and greyish yellow with thin white veins and varies in symbiosis with the plants under which it is born such as oaks, limes, poplars and willows. It can be appreciated in the truffle festivals, in sector events and in the best restaurateurs. The starred chefs have created numerous recipes with the white truffle of Alba, in particular for the ability to enhance the flavors of meats and cheeses. It is recognized for its smooth and light white skin, in contrast with a yellowish pulp and veins of different colors, which change according to the territories, the proximity of certain plants and the state of ripeness.

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