DESCRIPTION
From the latin “magnus”, meaning “rich man”, the White truffle is the finest truffle par excellence. It has a smooth surface, with a straw-yellow colour and a yellow interior, tending to the greyish. The smell is intense, pungent and slightly garlic.

HARVEST PERIOD
From early October to late December

HARVESTING AREA
Piedmont, Emilia Romagna, Tuscany, Umbria, Marche, Lazio, Abruzzo, Molise, Basilicata, Calabria

SYMBIONT SHRUBS
Oak, poplar, willow, hazel, hornbeam

PRESERVATION METHOD
The fresh white truffle should always be kept in the warmest part of the fridge. Each truffle must be individually wrapped in paper towels. Do make sure that the paper remains always dry. It could need to be changed often. To prevent the aromatic contamination of other food, the fresh truffle can also be wrapped in absorbent paper and closed in a glass container, always kept in the fridge. Such techniques allow the preservation of the white truffle for not more than five days.