It grows in symbiosis with different oaks, hazels and poplars and it fruits in autumn. It can reach a diameter of 12 cm and weigh 500 grams, although it is usually much smaller. Its exterior is pale cream or yellowish, its interior (gleba) is whitish, sometimes pinkish with white veins.
Its aroma is authentic, unique and unsurpassed; a soft and penetrating smell that reminds of cheese. Its flavour is so intense that any food with which it’s cooked becomes a delicacy, a luxury, a privilege.
It’s a product of high gastronomic value that can be used to truffle any food such as eggs or rice or as a perfect complement for meats, pasta, fish, salads and even desserts. The white truffle is, certainly, the most valued and appreciated truffle in cuisine, with a delicate but penetrating aroma.
The Tuber magnatum or white truffle harvest season extends only from late October to early December.