White Alba Truffle
Tuber Magnatum Pico
The rarest white truffle, direct from Albania
Price
€180.00
In Stock
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Description
The legendary Tuber Magnatum Pico, known as the White Alba Truffle, is the rarest and most prized truffle in the world. Found in select regions of Albania, this truffle commands the highest prices due to its unforgettable aroma and flavor. With notes of garlic, honey, and aged cheese, it transforms any dish into a culinary masterpiece.
Origin
Albania
Season
October - December
Storage
Wrap in paper towel, store in airtight container in refrigerator. Change paper daily. Best consumed within 3-5 days.
Dietary Information
Recommended Recipes
Discover delicious ways to enjoy this product
Truffled Scrambled Eggs
Silky, low-and-slow scrambled eggs topped with shaved white Alba truffle. A decadent breakfast or brunch.
Ingredients
- 6 large free-range eggs
- 30g unsalted butter
- 2 tbsp crème fraîche or heavy cream
- 10-15g fresh White Alba Truffle
- Flaky sea salt
- Toasted sourdough bread for serving
Instructions
- 1Crack eggs into a bowl and whisk gently—don't over-beat, you want streaks of white and yolk.
- 2Place a non-stick pan over very low heat and add the butter. Let it melt slowly.
- 3Pour in the eggs and stir continuously with a spatula, scraping the bottom in wide, slow strokes.
- 4After 5-6 minutes, the eggs will form soft, creamy curds. Remove from heat while still slightly underdone.
- 5Fold in the crème fraîche and a pinch of sea salt.
- 6Spoon onto warm toasted sourdough. Shave the white Alba truffle generously over the top and serve immediately.
💡 Chef's Tip: Store the truffle with uncracked eggs in an airtight container overnight—the eggs will absorb incredible truffle aroma through their porous shells.
Fonduta with White Truffle
A luxurious Piedmontese cheese fondue finished with generous shavings of white Alba truffle.
Ingredients
- 400g Fontina Val d'Aosta cheese, cubed
- 200ml whole milk
- 4 egg yolks
- 30g unsalted butter
- 10-15g fresh White Alba Truffle
- White pepper to taste
- Toasted bread or polenta for serving
Instructions
- 1Place the cubed Fontina in a bowl, cover with milk, and refrigerate for at least 4 hours or overnight.
- 2Transfer the cheese and milk to a double boiler (bain-marie). Stir continuously over gentle heat until melted and smooth.
- 3In a separate bowl, whisk the egg yolks. Temper them by slowly adding a ladle of the warm cheese mixture while whisking.
- 4Pour the tempered yolks back into the cheese and stir until thick and velvety. Add the butter and stir until incorporated.
- 5Season with white pepper. Pour into warm bowls.
- 6Immediately shave the fresh white truffle abundantly over the fonduta and serve with toasted bread or polenta.
💡 Chef's Tip: The fonduta should be served immediately—it thickens as it cools. Have your truffle and mandoline ready before you start plating.
