Origin and harvesting
White truffle is an underground fungus that grows naturally in specific regions and cannot be cultivated. It is harvested traditionally using trained dogs, in carefully selected areas.
Season
Autumn seasonal product.
Harvesting takes place between October and December, depending on climate conditions.
Gastronomic profile
It stands out for its highly intense and complex aroma, with notes of garlic, cheese and earth. Its character is more direct and penetrating than that of black truffle, making it a product used in very small quantities.
How can it be used?
White truffle is used exclusively raw, without cooking.
Heat should be minimal to preserve its aromatic profile.
- Thinly shaved over warm dishes
- At the table, just before serving
- With eggs, pasta and risotto
- In simple dishes where its aroma can stand out
Available options
Quality is the same across all options. The difference lies in presentation and intended use.
- Extra (+20 g): larger whole truffles, ideal for presentation and table service.
- Medium/Small (–20 g): smaller whole truffles, with the same aromatic profile.
- Pieces: selected fragments, suitable for culinary use.
Format and storage
Fresh product.
Keep refrigerated, wrapped in absorbent paper and stored in an airtight container. Consume as soon as possible, as its aroma is highly volatile.
