Known as the white Alba truffle, Tuber magnatum pico is famous for its distinct aroma and intense, earthy flavor. This gem of nature is meticulously hand-collected in Italy’s Piedmont region and flown to D’Artagnan directly.
The white truffle is only served fresh: sliced, shaved or grated over a finished dish such as pasta, risotto, vegetables or eggs.
The heat of the cooked dish is just enough to release the aroma of the truffle, enhancing the natural pungency. The aroma, which is the source of their unique flavor, is lost when the truffles are cooked or over heated. There is no comparable experience to eating a white truffle.
The season is fleeting, (between October and December), and availability dwindles depending on the weather in Italy. So get them while you can.
Just the facts
- Fresh white Alba, or Italian truffle (Tuber magnatum pico)
- Imported twice weekly
- Store in the refrigerator, use within 2-3 days of receipt for best flavor
- Available from October through December
- Product of Italy
- For best taste, store in the refrigerator and use within 2-3 days of receipt
While there have been attempts to cultivate and farm truffles, nature is still the most reliable source. A truffle is an irregular, round-shaped fruiting body of fungi, which grows underground in a symbiotic and mysterious relationship with the roots of trees. On average, truffles vary in size from a walnut to a golf ball, but there are sometimes exceptional truffles that can weigh a pound or more.
Most commonly, truffles are found in France, Italy and Spain, but are also found in other countries, including parts of the United States. Because of their rarity (it takes years for a truffle to develop) and the trouble it takes to find them, truffles are expensive.
The White Alba truffle grows among the roots of certain hardwood trees, and truffle hunters seek them at night to avoid being followed by competitors who might discover the best collection sites. Although truffle hogs were used to locate the aromatic fungi historically, dogs are the more common modern hunting companion because they can be trained not to eat the truffles once they find them.
White truffles are only available for a few months, between October and December. They are meticulously hand-collected in Italy’s Piedmont region and are flown to D’Artagnan directly for the best quality and freshness.
This gem of nature is prized for its distinct aroma and intense, earthy flavor. They are only served fresh: sliced, shaved or grated over a finished dish such as pasta, risotto, vegetables or eggs. The heat of the cooked dish is just enough to release the aroma of the truffles, enhancing their natural pungency. The aroma, which is the source of their unique flavor, is lost when the truffles are cooked or over heated.
Storing truffles: Once a fresh truffle is out of the ground, it doesn’t keep long. To best preserve your truffle, wrap it in a paper towel, put in an airtight plastic container and set in the refrigerator. Do not clean the truffle until you are ready to use it. Avoid condensation and humidity which can cause rot. If you wish, store the truffle with eggs in the refrigerator to impart its flavor into the eggs. Be sure the shells are perfectly dry. Do not store in dried rice, as the rice dehydrates the truffle.