Tuber Magnatum Pico, better known as tartufo bianco or white truffle, in Spanish, is one of the most exclusive delicacies in current gastronomy. It is only harvested during the autumn months, specifically between October and December, and its scarcity has made this product one of the most expensive at the moment.
The white truffle grows wild in the Italian Piedmont area. Alba, a small town in northwestern Italy, is something like the Spanish Teruel, but in this case for white truffles. Its scientific name, Tuber magnamatum Pico, is due to the discoverer of this delicacy, Vittorio Pico, who identified this tubercular species at the end of the 18th century.
The price of the white truffle
The price of one of these truffles can reach astronomical amounts, in fact, more than 6,000 euros per kilo have been paid. Every season, the few specimens of the tartufo bianco that are collected become the object of desire of the best restaurants in the world, who hope to flavor their succulent dishes with this gastronomic delicacy.
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It is a completely wild fungus, which is characterized by its whitish skin. The difficulty of its collection has turned the white truffle into an object of desire. In addition, the harvest season is really short and even today there is no way to plant it artificially.
The record price paid for this gastronomic delicacy from northwestern Italy was the almost 100,000 euros paid by a Japanese for two white truffles weighing nearly one kilo.
How to taste the white truffle or the white tartufo
To taste the white tartufo, you should always avoid cooking it, since it is not the best friend of cooking. The best proposal is to consume it as a flavoring for different dishes, such as the typical Italian risotto, in small flakes, which will provide a unique flavor to the dish.
White truffle recipes
The Grande Enciclopedia Illustrata della Gastronomia lists an interesting dish based on white truffles: “Put a layer of desalted anchovies, very clean, in a deep dish, preferably clay. On them, put a thin layer of thin slices of white truffle, then another of anchovies and on top another of truffles.Two layers -warns the recipe- are the minimum, but more can be added.Bath it with extra virgin olive oil, move the plate so that the oil penetrates well, cover it and keep it fresh. It can be eaten from the second day “and will keep for a dozen days.”