White Truffle

(Tuber Magnatum Pico)

Available from October to December.

This is undoubtedly the most valuable variety, due to its extremely high organoleptic properties, characteristic flavour, and also because it is a wild truffle that cannot be cultivated. It is characterised by its golden skin, sometimes tending to ochre, and its highly irregular, slightly flattened shape. The internal colour of the flesh ( ‘gleba’) range from pale yellow to hazelnut or brown tones with red freckles, crossed by a close-knit network of very fine white veins. This species is very varied in size, with examples that can even reach sizes of several hundred grams and even exceeding a kilo in weight.