FRESH WHITE TRUFFLES ALBA (ITALY)

Latin name; Tuber Magnatum Pico other names; Tartufo Bianco Pregiato, White Winter Truffle, Alba Truffle
Season; from early to mid-October through to late December. Origin; In and around Central and Northern Italy, Tuscany, Umbria, Le Marche, Piedmont.This is the most precious wild truffle you can find, it is an expensive delicacy!
Sizes:
White Truffles are known to grow rarely over a kilogram. I once imported a wonderful piece weighting 1100 grams but was an exception. The sizes are usually from 15 grams to 100 grams
External Appearance:
The exterior of White Truffles varies from cream to mustard yellow color. White Truffles should be firm to the touch, not too hard, but certainly not soft or spongy.
Internal Appearance:
When cut in half, White Truffles should demonstrate a clear white marbling on a cream or fawn colored background.
Aroma and Taste:
White Truffles have a powerful, complex, faintly garlicky aroma and an intense flavor.
Keeping:
When past their best White Truffles will start to go soft and spongy after about a week and the aroma and flavor will start to quickly deteriorate. White Truffles have a very short shelf life, and must be consumed within 1 week of being hunted. White Truffles typically lose up to around 5% of their body weight every day.
HOW TO USE FRESH TRUFFLES:
Fresh Truffles need to be prepared very carefully to ensure their unique properties are shown to full advantage. Their subtle taste and aroma can easily be overwhelmed by strong flavors, so as a general rule we recommend partnering Truffles with mild flavored ingredients such as pasta, rice, potato and egg. White Truffles are better served slightly warmed, or in their raw form, shaved simply over fresh pasta, or egg based dishes. In contrast, Black truffles are more robust, and can be used both raw, and cooked to produce rich and flavorsome sauces or dressings.





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