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White Truffle or "Trifola d'Alba" (Tuber Magnatum) is the most expensive truffle on the market. Originally from the Piedmont region in Italy, most notably from the village of Alba, it is available for only 2 months of the year - October and November. High quality white truffle also grow in the pristine wild forests of Serbia, Istria (Croatia), Hungry, Albania and Greece.
More pungent than it's equally sought after black cousin, white truffle is a true gastronomic delight.
Our views on storing truffles:
Fresh truffles are best kept refrigerated wrapped in absorbent kitchen paper in a sealed container such as a Tupperware or a polystyrene/foam box. Eggs can be added into the box to take the truffle flavor. It is recommended to replace the paper towels every 2-3 days as they get very humid.
It is always best to use truffles as quickly as possible and use the small cut pieces first if any. Well looked after, truffles can last up to 2 weeks.
To keep truffles beyond this time, we recommend freezing them, vacuum-packed in small 50-100g bags. Frozen truffles must then be used (shaved or grated) while still frozen. If they defreeze, they will become very soft, loose juice and be very difficult to slice. There are other ways to keep truffles: preserved in sterelized jars if you have the appliance to do so or frozen in: olive oil, beaten eggs, truffle butter, perigueux sauce etc.
Feel feel free to dowload this handy pdf with truffle FAQs.