White truffles are found in the foothills of the Apennines – the most famous area is around Alba in Piedmont. They grow between 5 cm and 30 cm underground, in association with oak, elm, poplar and lime trees. The season lasts until hard frosts and snow cover the ground.
White truffles are smooth, irregularly shaped and creamy coloured on the outside. When sliced, the colour inside varies from white to pinkish beige to brown. Truffles are unique amongst wild fungi as their pungent aroma is more overwhelming than their taste.
Only choose firm truffles that smell really powerful. Keep wrapped in damp paper in a sealed box in the fridge. Use as soon as possible as the perfume fades fast and they become less dense.
Clean truffles using a wet toothbrush to rub away clay and dirt. Only clean your truffle just before using it. Slice very finely with a truffle slicer.