Out of season

Fresh Italian White Truffles

Name: Fresh Italian White Truffles | Buy Online | FINE & WILD
Brand: FINE & WILD
SKU: WT20
Price: 60.0 GBP
Availability: OutOfStock
Rating: 4.95 (118 reviews)

£60.00

Piedmont and Tuscany, Italy (October–January) Wild-foraged, hand-selected Overwhelmingly pungent, clean, sweet aroma

Fresh Italian white truffles (Tuber magnatum Pico.) — the rarest truffle in the world, sourced from Piedmont and Tuscany. Overwhelmingly pungent, clean, and sweet. Wild-foraged, impossible to cultivate, and available only from October to January. Never cook them — shave raw over hot, buttery dishes at the table.

Fresh Italian white truffles (Tuber magnatum Pico.) — the rarest and most prized truffle in the world. Sourced from the renowned truffle-producing regions of Piedmont and Tuscany, where the rich, loamy soil and specific microclimate produce white truffles of unmatched intensity and complexity. This is the truffle that commands the highest prices in gastronomy and the one that, once experienced, redefines what you thought truffle could be.

White truffles have a short, unpredictable season from October through to January, coming into maturity after the September rains and the first frost. Unlike the Périgord black truffle, which matures slowly over four to six weeks, a white truffle ripens in a single day — making the forager's timing critical. Each truffle is wild-foraged by experienced hunters and their dogs and cannot be cultivated. The aroma should be overwhelmingly pungent, clean, and sweet. The truffle should feel springy to the touch but not soft. The colour ranges from ivory to chestnut depending on the host tree and soil conditions.

It is worth noting that the famous "Alba white truffle" is something of a misnomer. Alba is a town in Piedmont that hosts a celebrated annual truffle festival, but it is not a specific truffle-growing area. FINE & WILD sources from the surrounding Piedmont and Tuscan countryside — the regions that actually produce the truffles Alba is famous for trading. Some suppliers offer cheaper white truffles from Hungary, Slovenia, Croatia, or Serbia. The same species grows there, but the terroir is different and the depth of flavour does not match the best Italian examples.

White truffles must never be cooked. They are shaved raw, paper-thin, directly over a hot finished dish at the table. That is the only rule that matters.

Origin: Piedmont and Tuscany, Italy (October–January)

Ingredients: Fresh white truffle (Tuber magnatum Pico.)

Storage: Refrigerate immediately on arrival. Wrap each truffle individually in absorbent kitchen paper, place inside an airtight container, and store at 0–4°C. Change the paper daily if it becomes damp. Use within 5 days of arrival — the aroma fades each day. The airtight container is essential — an unwrapped white truffle will perfume everything in the fridge within hours.

Fresh white truffles should be used as soon as possible after delivery. The aroma is at its peak when the truffle arrives and diminishes each day, so plan your dish in advance and use the truffle the day it arrives if you can.

Cleaning: Brush very gently under cold running water with a soft brush to remove any soil. Pat dry carefully with kitchen paper. Do not soak. White truffles are more delicate than black truffles — handle them with care.

Temperature: Always allow the truffle to come to room temperature for 15–20 minutes before using. Cold suppresses the volatile aromatics. The full pungency and complexity of a white truffle only reveals itself at room temperature.

The one rule: White truffles must never be cooked. Heat destroys the volatile aromatic compounds that make them extraordinary. They are always shaved raw, paper-thin, directly over a hot finished dish at the table. This is non-negotiable.

Slicing: Use a truffle slicer (mandoline-style) set to the thinnest possible setting. Paper-thin, almost translucent shavings are what you are after. The thinner the slice, the more aroma is released and the further the truffle goes.

Acidity: Never pair white truffles with anything high in acidity — lemon juice, vinegar, sharp tomato sauces. Acid causes the truffle's flavour to collapse. Keep the base dish rich, simple, and neutral.

The classic pairings: Fettuccine or tagliatelle with butter and Parmigiano-Reggiano. A creamy risotto finished with butter. A fried egg with good butter and a few flakes of sea salt. These are the dishes that let a white truffle be the sole focus. Do not overcomplicate the plate — the truffle is the dish.

Fonduta: The Piedmontese classic — a warm, loose fondue of Fontina cheese, butter, egg yolks, and milk, with white truffle shaved generously over the top. This is arguably the single greatest vehicle for white truffle.

How much to use: A minimum of 8–10g per person to experience the truffle properly. For a generous serving, 12–15g. White truffles are expensive, but using too little defeats the purpose — if the aroma does not hit you from the plate, you have not used enough.

Pricing note: White truffle prices are reset weekly based on the live market in Alba, where prices are set each Sunday evening. Prices fluctuate significantly week to week depending on rainfall, temperature, and harvest quantities. This is a wild-foraged product with a very short shelf life and no possibility of cultivation — the price reflects exactly what the market is doing that week.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Fresh Italian white truffles (Tuber magnatum Pico.) — the rarest and most prized truffle in the world. Sourced from the renowned truffle-producing regions of Piedmont and Tuscany, where the rich, loamy soil and specific microclimate produce white truffles of unmatched intensity and complexity. This is the truffle that commands the highest prices in gastronomy and the one that, once experienced, redefines what you thought truffle could be.

White truffles have a short, unpredictable season from October through to January, coming into maturity after the September rains and the first frost. Unlike the Périgord black truffle, which matures slowly over four to six weeks, a white truffle ripens in a single day — making the forager's timing critical. Each truffle is wild-foraged by experienced hunters and their dogs and cannot be cultivated. The aroma should be overwhelmingly pungent, clean, and sweet. The truffle should feel springy to the touch but not soft. The colour ranges from ivory to chestnut depending on the host tree and soil conditions.

It is worth noting that the famous "Alba white truffle" is something of a misnomer. Alba is a town in Piedmont that hosts a celebrated annual truffle festival, but it is not a specific truffle-growing area. FINE & WILD sources from the surrounding Piedmont and Tuscan countryside — the regions that actually produce the truffles Alba is famous for trading. Some suppliers offer cheaper white truffles from Hungary, Slovenia, Croatia, or Serbia. The same species grows there, but the terroir is different and the depth of flavour does not match the best Italian examples.

White truffles must never be cooked. They are shaved raw, paper-thin, directly over a hot finished dish at the table. That is the only rule that matters.

Origin: Piedmont and Tuscany, Italy (October–January)

Ingredients: Fresh white truffle (Tuber magnatum Pico.)

Storage: Refrigerate immediately on arrival. Wrap each truffle individually in absorbent kitchen paper, place inside an airtight container, and store at 0–4°C. Change the paper daily if it becomes damp. Use within 5 days of arrival — the aroma fades each day. The airtight container is essential — an unwrapped white truffle will perfume everything in the fridge within hours.

Preparation / Cooking