"BENEATH THE FOREST'S WHISPERS LIES A HIDDEN TREASURE, PATIENTLY AWAITING DISCOVERY BY SKILLED HUNTERS AND THEIR LOYAL COMPANIONS. THESE AROMATIC GEMS, BORN OF AN INTRICATE DANCE BETWEEN EARTH AND TREE, GRACE TABLES WITH THEIR EPHEMERAL MAGIC, TRANSFORMING ORDINARY MEALS INTO UNFORGETTABLE SYMPHONIES OF TASTE. OUR GLOBAL NETWORK OF PASSIONATE TRUFFLE ARTISANS ENSURES THAT EACH PRIZED TRUFFLE HELP US TO REACH YOUR KITCHEN AT THE PINNACLE OF ITS FLEETING PERFECTION.”
ALBA WHITE TRUFFLES
The mystique of the Alba white truffle hides a little-known secret: the name itself is a bit of culinary misdirection. While Alba, the charming Piedmontese town, has become synonymous with these precious tubers thanks to its world-famous truffle festival, the prized fungi aren't exclusive to Alba's soil at all. In fact, these aromatic treasures flourish throughout the hills of Italy's Piedmont region, quietly growing in symbiosis with oak, hazel, and poplar trees far beyond Alba's borders. The town's name has become more of a prestigious brand than a geographical indicator – a testament to clever marketing and a celebration of regional gastronomy rather than a strict designation of origin.
WHAT IS A TRUFFLE?
A truffle is a rare and highly prized edible fungus that grows underground, primarily in specific regions of Europe, particularly Italy and France. These irregularly shaped fungi are known for their intense, earthy aroma and unique umami flavor profile, making them one of the world's most expensive food ingredients. Unlike mushrooms that grow above ground, truffles form a symbiotic relationship with certain tree roots and develop entirely beneath the soil surface. The two most valuable varieties are the white truffle (Tuber magnatum) and black truffle (Tuber melanosporum), which are traditionally hunted using specially trained dogs or pigs that can detect their distinct scent through the soil.
Spherical in shape, often slightly flattened and irregular, the white truffle has a pale yellow or ocherish outer layer known as the perineum. The flesh, or gleba is run through by many white , branching veins and varies in colour from milk white to dark pink to brownish. Truffles vary in size. They are collected from later summer throughout autumn and up until early winter, reaching peak season in November and December.
The White Truffle only grows wild and no cultivation techniques have been developed, so far…
THE HUNT
Truffle hunting, or "cavage" in Italian, is an ancient art performed at night or dawn when scents are most potent. Hunters (tartufai) work alongside specially trained dogs, particularly the Lagotto Romagnolo breed, who can detect ripe truffles underground. While pigs were traditionally used, dogs have become preferred since they won't eat the precious finds. When a dog signals a discovery, the hunter delicately excavates the truffle using a vanghetto tool, careful to preserve both the fungus and the surrounding soil network that will yield future harvests.
LIFE CYCLE
White truffles (Tuber magnatum) have a fascinating life cycle that begins when their spores germinate in the soil near host tree roots, typically oak, hazel, or poplar. They form a symbiotic relationship called mycorrhiza with these trees, where their thread-like mycelia wrap around and penetrate the tree's root cells. As they mature underground at depths of 5-30 cm, the fungi develop into the prized tuber-like fruiting bodies. These truffles release aromatic compounds that attract animals like wild boars and dogs, which dig them up and eat them, dispersing the spores through their droppings to start the cycle anew. The entire process from spore to mature truffle typically takes 7-8 years, and they only fruit during a brief period from late autumn to early winter.
WHITE TRUFFLES IN THE KITCHEN
Truffles have automatically become part of the Piedmontese cuisine thanks to Savoyard cooks (already accustomed to using black truffles). In the last century, the Tuber magnate became world renowned, setting a trend in all corners of the earth. The great versatility and the ability to make every dish unique contributed to making this underground mushroom truly special. As little as ten grams of it are enough to enhance any course. New truffle based recipes are created thanks to its versatility and its ability to improve any dish.
Some tips to enjoy white truffles; shaved with a truffle shaver on dishes that are preferably mild in flavour, the best vehicle to appreciate the truffles articulate, intense and powerful aroma. Among other courses, white truffles pair beautifully with beef tartare, fried eggs, buttered noodle-like pasta and cheese fondue.
INSTRUCTIONS FOR USE
Storage: In the refrigerator (3-6°c) wrapped in paper towel and in a sealed container such as a glass jar or Tuberpac™
A fresh truffle can be kept for around a week but should be consumed as soon as possible.
It is subject to a drop in weight.
Cleaning: Truffles should be cleaned with a brush under cold water to remove and soil, then carefully dried and consumed after at least ten minutes.
FRESH TRUFFLES
