For a few fleeting weeks from late fall through early winter, White Truffles reclaim their rightful place on the truffle throne. Mycophiles worldwide rejoice, foragers flock to their trusty hardwood haunts, and slivers of these explosively aromatic, cream colored mushrooms garnish plates with peerless aplomb. And though myths about truffles are rampant, rest assured that these particular selections are the realest of deals, this year sourced from our partners in northern Italy, and shipped multiple times each week to ensure peak freshness when they make their way to you.
Their flavor profile eludes easy summary - they’re garlicky, with a rustic barnyard funk reminiscent of exquisite cheese and a caramelized nutty sweetness that melts marvelously into fat. Unlike heftier truffle varieties, White Truffles should always be enjoyed raw, shaved directly onto a finished dish while still warm. Just this little bit of radiant heat is all it takes to unlock the mushroom’s aromatic complexity and graceful presence in any recipe.
Though White Truffles are sometimes referred to as Alba Truffles, this nickname is misleading, because the town of Alba, Italy does not actually produce any truffles. White Winter Truffles are properly designated by their scientific name, Tuber magnatum pico.
White Truffle Risotto with Caramelized Porcini Mushrooms & 24 month DOP Parmigiano Reggiano