WHITE TRUFFLE
What is the white truffle? Why is it so prized?
The word is thought to derive from terra tufule tubera, a phrase highlighting the truffle’s resemblance to tuff, a type of porous rock commonly found in volcanic soils. Through various linguistic evolutions, the Italian word tartufo emerged in the 17th century, while in the rest of Europe, different versions of the term developed according to each language.
The Tuber Magnatum Pico, commonly known as the white truffle, grows naturally only in Italy and a few small areas between former Yugoslavia and Istria. The soil in natural truffle grounds is typically composed of sandstone, with a predominance of tuff and sand. This product cannot be cultivated - it grows spontaneously only in specific, highly suited regions such as Piedmont and Tuscany. Its rarity, uniqueness, and exceptional quality make it one of the most prized delicacies in the world.
The harvest period is from early October to early January, as optimal conditions for fruiting
and development require an average temperature below 10°C (50°F).
Yellow-ochre colour, smooth surface, hazelnut interior with white veins.
Always raw, thinly sliced on simple dishes to make the most of its aroma.
From early October to early January.
Other Types of Truffle
In nature, there are many species of truffle, but not all are edible or prized. Only nine species are considered edible, and of these, only six are currently available on the market. Each type has its own unique organoleptic characteristics, symbiotic plants, harvesting areas, and market value.
The white truffle is the most prized and renowned in the world, known for its intense aroma and extremely delicate flavor. Ochre-yellow in color, it has a smooth outer skin and a hazelnut-colored flesh with fine white marbling.
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