Thanks to its enormous popularity, the White Truffle is sometimes considered the truffle “par excellence” or the highest standard available.
The White Truffle (scientific name, Tuber Magnatum Pico) has a bulbous appearance, and the numerous depressions on the peridium contribute to making its surface irregular. The external surface has a slightly velvety feel. The color varies from pale ocher to a dark cream color, to greenish.
Its flesh, or gleba, is unmistakable and looks white or greysh-yellow with thin white veins.
Its pleasantly aromatic fragrance, different from the garlicky odor of other truffles, makes it unique.
It lives in symbiosis with oaks, lindens, poplars, willows and it is rarely found in the vicinity of other truffles.
In order to develop White Truffle need that the soil must stay soft and moist for most of the year, it needs to be well aerated and rich in calcium.
The harvest is from October to December.
The best areas for hunting White truffle are north of Italy (Piedmont) and center of Italy (Umbria & Marche).