The Alba white truffle (Tuber magnatum pico) is increasingly rare and continues to bring fame to Alba, a town in Italian Piedmont, a bastion of the white truffle . Unsuitable for cultivation by man, the white truffle of Alba has built its reputation on its indescribable and intoxicating taste. Our fresh white truffles are received in our workshops in sandbags, in order to preserve the freshness of the truffles during transport. They are then immersed for a few seconds in cold water to free them from the last large particles of soil. Then begins a work of goldsmith, like precious stones, each truffle will pass under the hand of our experts, they will brush all the truffles by hand and sort them according to their quality and their size. Unlike the black Périgord truffle , the white Alba truffle cannot be knifed, its selection is made on the nose and by touch only, to preserve the aromas inside the tuber . WHITE TRUFFLE FROM ALBA Francis Ford Coppola says of the Alba white truffle that it has "a unique, rare, precious and very difficult to describe taste". It is an endemic product of Italian soil, an extraordinary dish with a very particular aroma composed of an infinite palette of tree essences, the olfactory result borders on the mixed scents of garlic and honey. Tuber magnatum pico 's alliaceous notes accompany with panache the simplest dishes such as pasta, ravioli or a slice of bread with a drizzle of olive oil. The white truffle is only eaten raw because its flavor is too volatile to withstand any cooking.
