SHOP >> WHITE TRUFFLES

Tuber magnatum Pico

The white truffle (Tuber magnatum Pico) is the truffle par excellence, the most sought-after of all edible truffles. Known all over the world, it is undoubtedly the king of the kitchen and the pride of our region, also present around Savigno.

info

SEASONAL AVAILABILITY
This truffle generally matures in Autumn, between September and December, but depending on climatic conditions it can also be found in the middle of summer, between July and August. In any case, the harvesting period is generally restricted by local regulations to protect its growth.

IDENTIKIT
The peridium is smooth, yellowish ochre to yellowish olive in colour, sometimes with rust-coloured areas. The gleba is greyish brown in mature specimens, and develops into an ochre or hazelnut yellow, with very subtle veining.

FLAVOUR/AROMA PROFILE
The aroma is characteristic, unmistakeable by its many connoisseurs. It is a pungent aroma, with a pleasant hint of garlic.

USES
Eaten raw, sliced very thinly with a special truffle shaver to complete dishes. Its disruptive personality enriches and enlivens the simplest Italian cuisine, from tagliatelle with butter to Parmesan risotto, and can even be used with desserts, as seen in the creations of some leading chefs.

SHOP

WHITE
TRUFFLES

BIANCHETTO
TRUFFLES

BLACK WINTER
TRUFFLES

BLACK UNCINATUM
TRUFFLES

BLACK SUMMER
TRUFFLES

WHITE TRUFFLES

Tuber magnatum Pico

The white truffle (Tuber magnatum Pico) is the truffle par excellence, the most sought-after of all edible truffles. Known all over the world, it is undoubtedly the king of the kitchen and the pride of our region, also present around Savigno.

CHOOSE YOUR TRUFFLE

v

Tuber magnatum Pico
The white truffle (Tuber magnatum Pico) is the truffle par excellence, the most sought-after of all edible truffles. Known all over the world, it is undoubtedly the king of the kitchen and the pride of our region, also present around Savigno.

SEASONAL AVAILABILITY

This truffle generally matures in Autumn, between September and December, but depending on climatic conditions it can also be found in the middle of summer, between July and August. In any case, the harvesting period is generally restricted by local regulations to protect its growth..

IDENTIKIT

The peridium is smooth, yellowish ochre to yellowish olive in colour, sometimes with rust-coloured areas. The gleba is greyish brown in mature specimens, and develops into an ochre or hazelnut yellow, with very subtle veining..

FLAVOUR/AROMA PROFILE

The aroma is characteristic, unmistakeable by its many connoisseurs. It is a pungent aroma, with a pleasant hint of garlic.

USES

Eaten raw, sliced very thinly with a special truffle shaver to complete dishes. Its disruptive personality enriches and enlivens the simplest Italian cuisine, from tagliatelle with butter to Parmesan risotto, and can even be used with desserts, as seen in the creations of some leading chefs.

No products were found matching your selection. Please verify the seasonality of the selected species and refer to today’s availability. If you have not found what you are looking for, contact us.

SEASONAL AVAILABILITY
This truffle generally matures in Autumn, between September and December, but depending on climatic conditions it can also be found in the middle of summer, between July and August. In any case, the harvesting period is generally restricted by local regulations to protect its growth.

IDENTIKIT
The peridium is smooth, yellowish ochre to yellowish olive in colour, sometimes with rust-coloured areas. The gleba is greyish brown in mature specimens, and develops into an ochre or hazelnut yellow, with very subtle veining.

FLAVOUR/AROMA PROFILE
The aroma is characteristic, unmistakeable by its many connoisseurs. It is a pungent aroma, with a pleasant hint of garlic.

USES
Eaten raw, sliced very thinly with a special truffle shaver to complete dishes. Its disruptive personality enriches and enlivens the simplest Italian cuisine, from tagliatelle with butter to Parmesan risotto, and can even be used with desserts, as seen in the creations of some leading chefs.