White Truffle
Tuber magnatum
The rarest white truffle — intense aroma, peak freshness
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Description
Discover the luxury of nature with fresh white truffle — one of the most exclusive and sought-after products in world gastronomy. Carefully harvested during the optimal season, it retains its rich aroma and maximum quality. Rich in antioxidants, minerals, and natural amino acids, white truffle is an ideal choice for a healthy lifestyle and a unique culinary experience. Its intense aroma transforms every dish into a gourmet creation, making every bite unforgettable.
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.
Beef Carpaccio with White Truffle Oil
Paper-thin slices of raw beef fillet dressed with white truffle oil, arugula, and Parmesan shavings.
Ingredients
- 300g beef fillet, partially frozen for easier slicing
- 2 tbsp White Truffle Olive Oil
- 1 tbsp fresh lemon juice
- 50g fresh arugula
- 40g Parmigiano-Reggiano, shaved
- Flaky sea salt and black pepper
- Capers (optional)
Instructions
- 1Using a very sharp knife, slice the partially frozen beef fillet into paper-thin slices.
- 2Arrange the slices on chilled plates, overlapping slightly to cover the entire surface.
- 3Drizzle the lemon juice evenly over the beef.
- 4Season with flaky sea salt and freshly cracked black pepper.
- 5Scatter arugula over the carpaccio and top with Parmesan shavings.
- 6Finish with a generous drizzle of white truffle olive oil. Add capers if desired.
- 7Serve immediately while chilled.
💡 Chef's Tip: Use only 2-3 drops of white truffle oil per plate—its flavor is intense. Less is more.
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