Coming soon – season starts in October. We are happy to take your advance reservation now: contact us.

Harvest period: October – January
Culinary use: a prized white truffle, typically used shaved over raw meat, fondue, buttered tagliatelle, risotto, fried egg, or Toma d’Alba cheese.

Price on request – the price is updated weekly based on the market. We are happy to provide the current price on request.

What is white truffle?

White truffle is internationally the most renowned and valuable variety of this fungus.

The truffle is a hypogeous fungus, meaning it grows spontaneously underground. Its exterior is smooth and velvety, with shades ranging from cream to ochre yellow, while the inner surface (gleba) is pale with brown veining.

Its scent is unmistakable and indescribable, representing the forbidden dream of gourmets. It has characteristic notes combining the floral aroma of honey with the sharp scent of garlic.

White truffle favors a humus-rich, wooded environment, growing especially in symbiosis with oak, holm oak, willow and poplar. These favorable growing conditions are found particularly in the Alba area and generally in southern Piedmont. Other harvesting areas are found in Tuscany around the hills of San Miniato, in Molise and in Abruzzo. The most prized of all is considered the white truffle of Alba.

This underground-growing fungus cannot be found visually and is searched for with specially trained dogs. Truffle harvesting, regulated at the national level, generally takes place from September to December.

Nutritional value of white truffle

Given the extremely limited quantities in which it is consumed, white truffle does not have particularly significant nutritional or phytotherapeutic properties. Like most mushrooms, it remains an extremely light food, as it contains over 80% water.

There are also modest amounts of fiber and mineral salts, among which potassium stands out, followed by calcium, sodium, magnesium, iron, zinc and copper. Fat and carbohydrate content is nearly negligible.

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