Alba White Truffle

The white truffle, also called "white truffle of Alba", is mainly harvested in northern Italy, although it is starting to appear in other countries, such as France. It is the rarest and most valuable of all truffles, which explains its much higher price than other species.

Its fragrance and taste are strong and intense and reminiscent of fresh garlic, shallot or even cheese.
Its color is rather pale yellow and sometimes even ocher. Covered with many white veins, the color of its flesh varies from creamy white to pink-spotted white depending on its maturity and the tree with which it lives in symbiosis.

It is a very fragile truffle, which does not support cooking; it is therefore eaten raw, grated on a risotto or in thin strips...

Harvest period: October to December

Tasting advice
Black truffles go very well with eggs (in omelets, scrambled eggs or boiled), pasta, risotto, game, fish, as well as meat and poultry.

Fresh truffles can be stored in the refrigerator (between 2°C and 5°C) in an airtight box lined with absorbent paper, which should be changed daily.
To be consumed within 5 to 7 days.

Tip: place fresh eggs in the box with the truffles. The aromas of the truffle will penetrate the porous shell of the egg and therefore flavor it naturally. Perfect for your omelettes and scrambled eggs!

The right amount
(Per person)
Tasting: 5 to 10 gr
Just to taste: 3 gr