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White Alba truffle
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Identity Card
Name: White Alba truffle (Tuber magnatum pico).
Product type: Truffle
Harvesting: From September to December; it is found by using the incredible sense of smell of dogs trained for this very purpose; especially the Romagna Water Dog, also known as the Truffle Hound
Production area: Piedmont, between the Langhe hills and part of Monferrato
Note: It is cut into very fine slices directly onto the plate so that it doesn't lose any of its flavour |
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Mycologists refer to it as Tuber magnatum pico, but world-wide it is known as the White Alba Truffle.
This passion for truffles has ancient origins in this corner of the Piedmont region between the Langhe hills and part of Monferrato, and this very same passion still continues today.This hypogeous mushroom, i.e. one with an ability to grow underground, has for centuries stimulated man's imagination and it has always been the sense of smell of man's best friend that has helped the truffle hunter in his work.
It is a well-known fact that these mushrooms like to grow near the roots of poplars, lime trees and oaks, but finding them is another matter altogether. Matters are further complicated by the fact that truffle hunters are renowned for being tight-lipped when it comes to disclosing the tricks of their trade.
Compared to other truffles, the White Alba Truffle is the most prized by truffle lovers for its unique, unmistakable fragrance, the result of the characteristics of the soil in which the Tuber magnatum pico grows (it prefers soft, damp well-ventilated earth rich in calcium).
To appreciate the truffle in full you should clean the truffle balls with a fairly stiff brush without attempting to wash it under running water; cleaning operations can be completed by going over it with a dry cloth, and nothing more.
It then needs to be cut into very fine slices directly onto the plate, using the all important truffle slicer, after which it must be eaten quickly, before it loses its flavour.
For a first course fit for a king, simply add a few slices of truffle to Tagliatelle with butter, although even a humble fried egg is something special when sprinkled with a few slices of this very special mushroom.
Even fondue lovers will enjoy the combination of fontina cheese and truffle, but it is really no use continuing with a list of examples because the white Alba truffle is a genuine thrill in any dish.
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