Fresh Italian White Truffle (Tuber Magnatum Pico)
Hailed as the 'diamond of the kitchen' by famed gastronome Brillat-Savarin, the fragrant white Alba truffle is perhaps the most precious of all the truffles, and is available only for a limited time each year.
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
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.
Cooking & Serving
Storing/Serving Tips: 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. To clean it, gently remove any dirt that remains with a soft brush, then use the tip of a paring knife to loosen any pockets of dirt in the crevices, then lightly brush again. Avoid condensation and humidity. 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 dry rice, as the rice dehydrates the truffle. White truffles are prized for their 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.