Of Italian origin, the ‘tartufo bianco’ is only harvested in autumn, which increases its exclusivity.
The white truffle is one of the most select delicacies on the international gastronomic scene. Its exclusivity lies in the fact that its collection is only carried out during the fall, specifically between the months of October and December, and therefore it is a product of short availability and quite scarce. Something that also happens to a certain extent with the summer truffle, which is collected between the months of May and September.
Unlike 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 species at the end of the 18th century. It is also known as the white truffle of Alba, a small town in northwestern Italy where an international auction of this culinary diamond is held every year for charitable purposes.
The ‘tartufo bianco’, as the Italians call it, grows underground at a depth of between 10 and 30 centimeters, which makes it difficult to harvest, becoming an object of culinary desire. This whitish-skinned gastronomic gem can reach 6,000 euros per kilo on the market.
What makes chefs and gastronomic experts fall in love with is its extraordinary flavor and its complex and intense aroma, although very volatile, so it cannot be cooked. The best proposal is to use it as a flavoring for salads, pasta or dishes such as the typical Italian risotto, in small flakes, which will give it a unique flavor.
Experts recommend consuming the white truffle within a maximum period of three days and for optimal preservation it must be kept in the refrigerator and in a glass container. The refrigeration temperature must be between 2ºC and 4ºC. It can also be stored in an airtight container that is not made of plastic or clay with absorbent paper or a slightly damp cloth.