Tuber Magnatum Pico, Truffe d’Alba, and white winter truffles are among the world’s most valuable and costly.
This unique and costly edible mushroom that grows underground has a one-of-a-kind taste and smell. Chefs and people who love food all around the world want it.
Alba truffles grow in symbiosis with trees such as oak, hazel, poplar, and beech areas. The skin is smooth, pale cream, beige, or light brownish, with white marbling veins running throughout the interior. You can find it in Central and Eastern Europe, with Italy, Bulgaria, Croatia, and Serbia being the primary locations.
Please note that the harvest period is usually in autumn and winter, from October until December.
Learn more about Alba Truffle
The truffles are very delicate for harvesting, using specially trained dogs or pigs. They are deep underground and range in size from 15-35cm. The truffle hunters always pay attention when their dog sniffs the tuber and very precisely digs it out. They are using specially designed tools to help them.
They can reach up to 1.4kg per piece, usually sold at auction. The most common size is around 10-20 grams, with usually a round shape.
Tuber Magnatum Pico is very similar to the spring truffle – tuber bianchetto. People often describe their aroma as garlicky, and it is similar. The Magnatum has a more robust and intense aroma than the bianchetto.
The flavor leaves a lasting impression. Chefs highly prize white truffles because they often refer to them as the diamonds of the culinary world. They use them a lot in fancy restaurants to make fancy food. Chefs often shave them over the prepared meals in front of the client, creating a highly appealing experience.
Once you taste it, you will be addicted. It’s perfect for eating raw over hot dishes to preserve their delicate flavor.
People typically serve them over pasta, risotto, or eggs. Moreover, folks use them to make food taste good by adding a unique flavor to oils, butter, and sauces. They earn the title “Kings of Truffles” for a good reason.