Among all the treasures the land has to offer gastronomy, the White Truffle of Alba - Tuber Magnatum Pico - occupies a very special place. Harvested in the hills of Italian Piedmont, between the provinces of Alba, Asti and Monferrato, it is only available in season, from November to January, when the truffle growers and their dogs roam the oak and hazelnut forests at dawn.
Its colour is pale, ochre or golden, slightly bumpy. But it's the flesh - chocolate brown with pearly white veins - that reveals its true nobility. Its fragrance is an experience in itself: powerful, complex, combining notes of damp hay, honey, musk and wild garlic. A single truffle can transform an entire dish into a gastronomic event.
Grated raw with a mandolin over fresh pasta, scrambled eggs, buttered risotto or beef carpaccio, the Alba White Truffle cannot be cooked: heat destroys its irreplaceable aromas. It's best enjoyed raw, in generous shavings, with the same reverence as a great vintage.
La Maison de la Truffe selects certified, top-quality specimens and dispatches them within 24 hours of receipt. Each truffle is individually wrapped and comes with storage instructions. Store between +4°C and +6°C and consume within five to seven days of receipt.
