The white truffle is considered the truffle par excellence because of its relevant commercial importance.
It has a globular shape, with numerous depressions on the outer surface (the rind) that make it irregular. The outer surface is also smooth and a bit velvety.The color varies from pale cream to ocher.
The inner part (the serfs) is unmistakable and is white or grayish-yellow with small white grain.
Its fragrance makes it unique between all the different truflles, thanks to its pleasantly aroma. Very strong and unique, it reminds to cheese and garlic; the taste, may seem slightly spicy and slightly similar to that of parmesan cheese.
The birth of white truffles is very complicated and depends on the union between three main elements: the favorable climate conditions, the organic composition of the field and its humidity.
The environments in which Tuber Magnum Pico grows are rich in vegetation, damp with little sunlight, in the valley, along the rivers and in the woods where with the right umidity.
Usually, it lives in symbiosis with lime trees, oaks, willows and poplars. In addition, the ground has to have distintive features: the soil must be soft and humid for much of the year, rich in calcium and there must be a good air circulation.
The sale of the white truffle usually takes place from September to December.
Its cultivation is impossible also respecting precise growing techniques, type and tillage, the choice of plants to be let in symbiosis, a proper irrigation and a perfect maintenance.
The white truffle is definitely the most valuable varieties of truffle, both from an economic and gourmet point of view.
The Glebe is white and yellow-gray, with tiny white veins, the surface is smooth ocher yellow or yellow-olive
Piedmont, Emilia Romagna, Tuscany, Umbria, Marche, Lazio, Abruzzo, Molise
from late September to December
oak, turkey oak, hornbeam, oak (Quercus pedunculate), lime, hazel, poplar, willow.
It lives in clayey or sandy soils from 200 m to 1000 m.
The Black Truffle (Tuber melanosporum Vittad.), also known as Black Truffle of Norcia, with his intense aroma and strong but balanced flavor, became the “king of the table”, and it is considered the most valuable after the white truffle
Although the Marzuolo truffle is less valuable of the most famous white, many love its strong aroma, which “imposes” on dishes, maintaining a refined taste. Its price is lower because fortunately they are found in large quantities.
Tuber aestivum, better known as summer truffle or more as Scorzone , because of its rough bark, is a good truffle, even if many don’t sufficiently appreciate it for its delicate aroma of porcini mushroom.
The black winter truffle (Tuber Brumale) is also known with the name of Brumale, and it is often confused with the black truffle: certainly less expensive but still a great condiment for main courses.