Its origin is Italian, the “tartufo bianco” is only collected in autumn, which increases its exclusivity.
The white truffle is one of the most selected delicacies of the international gastronomic panorama. Its exclusivity comes from the collection during autumn, specifically during the months of October to December, therefore this is a product of short availability. Something that also occurs to some extent with the summer truffle, which is collected between the months of May and September.
In contrast to the black truffle, the white truffle is born wild, mainly in the Italian Piedmont area. Its scientific name is Tuber Magnamatum Pico, in homage to its discoverer, Vittorio Pico, who identified this specie at the end of the eighteenth century. It is also known as Alba’s white truffle, a small town in northwestern of Italy where an international auction of this culinary diamond for charitable purposes is held every year.
The “tartufo bianco”, as the Italians call it, grows underground at a depth of between 10 and 30 centimeters, which makes it difficult to collect, becoming an object of culinary desire. This gastronomic jewel of whitish skin can reach 6,000 euros per kilo in the market.
What makes chefs and gastronomic experts fall in love is its extraordinary flavor and its complex and intense aroma, although very volatile, not allowing any cooking method. The best suggestion is to use it as a flavoring for salads, pasta or dishes like the typical Italian risotto, in thin and small flakes, which will give them a unique flavor. The experts recommend to consume the white truffle within three days, and for optimum preservation, it must be stored in a glass container in the fridge. The cooling temperature must be between 2ºC and 4ºC. It can also be stored in an airtight container, other than plastic or mud, with absorbent paper or a slightly damp cloth.