PREMIUM WHITE TRUFFLE

The prized white truffle (Tuber Magnatum Pico) is the most noble and rare wild fruit on earth, a symbol of Italian gastronomic excellence. It grows exclusively in cool, moist, marly soil, in symbiosis with trees such as oaks, poplars, willows, and linden trees. Harvesting takes place at dawn in the centuries-old woods around the Marche, Umbria, and Tuscany regions, in full accordance with the seasonal calendar that runs from early October to late December. Guided by the dog’s infallible sense of smell, the truffle hunter locates the exact spot where the truffle has reached maturity and extracts the tuber by hand using the traditional digging spade, immediately closing the hole to preserve the mycelium and ensure the truffle’s regrowth in the following season. Each piece is carefully brushed, inspected, and selected by hand for firmness, aroma, and the integrity of its peridium. The Premium White Truffle should never be cooked or heated in a pan, as high temperatures destroy its precious volatile aromatic compounds. To prepare it, use a special adjustable truffle slicer: slice it very thinly, raw, directly onto a warm plate at the exact moment of serving. The heat of the dish warms the truffle shavings, releasing a cloud of aroma that envelops the palate. To fully enjoy the fragrance of a freshly harvested truffle, we recommend consuming it within 5–7 days of receipt.