Considered for centuries the diamond of the kitchen, the truffle is an underground fungus that grows in symbiosis with the roots of trees like oak and hazelnut. The ancient Greeks and Romans already regarded it as a divine gift, capable of awakening both the senses and the soul.
The prized white truffle (Tuber magnatum Pico), harvested between October and December mainly around Alba and Acqualagna in northern Italy, is the rarest and most aromatic variety. It has an intense, complex scent with notes of garlic and aged cheese, and is always eaten raw to preserve its aroma.
The prized black truffle (Tuber melanosporum Vittadini), found in Umbria and southern France, has a more delicate scent and a well-rounded flavour. Unlike the white truffle, it holds up well to cooking, making it ideal for sauces and stocks.
???? A few fun facts:
- White truffle cannot be cultivated, while black truffle can.
- Every year, Alba hosts an international auction where some specimens sell for over €100,000 per kilo.
- Napoleon Bonaparte was a great admirer, reportedly saying it "stimulates courage and passion." Two different flavours, one shared magic: the taste of the earth itself, scented with luxury and tradition.