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Fresh Alba white truffle
Tuber magnatum pico
The Alba white truffle is mainly harvested in northern Italy but can now be seen in other countries, including France. It is the rarest and most sought-after of all truffles, which explains why it is so much more expensive than other species.
€79.50
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Key information
Season
October to December
Right quantity
To discover and enjoy the unique garlicky flavour of the Alba white truffle, use the follow quantities: Just to try: 3 grams per person Tasting: 5-10 grams per person
Ingredients
Tuber magnatum pico 100%
Storage
Store in the refrigerator (between 2 °C and 5 °C) in an airtight container lined with absorbent kitchen paper (to be changed every day). Eat within 5-7 days. Tip: place fresh eggs in the container with the truffle. The truffle aromas will be absorbed through the egg’s porous shell, adding natural flavour.
How to enjoy
The Alba white truffle should be enjoyed raw, grated directly over pasta, risotto, eggs or polenta. Make sure you never cook or heat it – this will destroy its flavour.
Its strong intense flavour and aroma recall those of fresh garlic, shallot or even cheese.
The Alba white truffle, as rare as it is delicious
The Alba white truffle is now the only truly wild fresh truffle and cannot be farmed.
Its colour varies from pale yellow to ochre, while inside it is furrowed by white veins, its flesh ranging from cream to white, sometimes featuring pink speckles depending on its maturity and its symbiont tree. It is a very fragile truffle that does not lend itself to cooking, so eat it raw, grated over a risotto or in thin slivers.
Its unique garlicky flavours will elevate any kind of dish.
The Alba white truffle is mainly harvested in northern Italy but can now be seen in other countries, including France. It is the rarest and most sought-after of all truffles, which explains why it is so much more expensive than other species.