Tuber magnatum Pico – Fine white truffle
This species is globular though often flattened and irregular in shape, with a pale yellow or ochreous peridium, occasionally marked by brownish red patches. Numerous white veins with many branches run through the gleba, which ranges in colour from milky white to deep pink and brown. Its dimensions vary, often reaching the size of a large apple, with some specimens weighing well over a kilo!
It is found from late summer throughout the autumn until the beginning of winter; the exact dates for the start and end of the hunting season are fixed by the local regional authorities. It is a completely spontaneous fungus: as of today, no way of farming the white truffle has yet been discovered. Apart from Northern and Central Italy, it is only to be found in Istria.
Cooking the white truffle
The truffle was introduced into Piedmontese cuisine through the House of Savoy (whose cooks were already experienced in the use of the black truffle). During the last century, the reputation of the Tuber magnatum spread throughout the world, winning over trend-setting chefs on every continent.
Its voluptuous versatility, and unique ability to turn every dish into something extraordinary, have proved to be decisive factors in making this hypogean fungus so very special. The recipes employing truffles are inspired by this versatility, and by the fact that just a few grams are all it takes to transform dishes that have often not been designed for the truffle.
A serving suggestion for savouring white truffle to the full is to shave it raw (using the special truffle-cutter) onto potentially neutral dishes, which make a perfect base for highlighting its wonderfully intense aroma.
Perhaps the finest examples of dishes that show quite how astonishing white truffle can be are hand-minced raw veal, fried egg, "tajarin" pasta seasoned only with butter or oil, and fondue.
