(Tuber magnatum Pico) Available from September to December
The Tartufo Bianco d'Alba (or Trifola d'Alba as it is known in Italy, grows rarely to the same quality anywhere else and the main production regions located around Piedmont and the centre of Italy. The exterior is white to olive yellow and is smooth to the touch. Inside, it is a creamy white with marbled reddish brown veining.
The flavour profile is sweeter than the black with notes of garlic and parmesan while the aroma can range from garlic to honey to seasoned cheese. This variety of truffle should never be cooked but instead be shaved raw into delicate slices to be enjoyed with ravioli or fresh egg pasta, cheese, asparagus, cauliflower, beef, white meat, eggs, mushrooms and sea fish.