Truffle

Alba White Truffles
10 grams are enough to make a dish unforgettable. Entirely dedicated to lovers of the pleasures of fine dining, the White Truffle (“Tuber magnatum Pico”, or “trìfola” in the local dialect) has entered Piedmontese cuisine over the centuries thanks to the Savoy chefs and is gathered in various areas of Piedmont, particularly Langhe, Monferrato, Roero and Tortonese, in late summer, autumn and early winter. The habitat of this culinary gem is below oaks, willows, lime trees and poplars, in soils that are fairly humid, even during the summer period. Its fragrant bouquet makes it the most highly prized and sought-after truffle at an international level. Its genuineness is supervised by the National Truffle Study Centre in Alba, created due to the need to gather together the main figures involved in the production, research, promotion and distribution of this outstanding product, which is of strategic importance for Piedmont’s wine and food tourism. Also based in Alba is the Truffle Club, a circuit of restaurants throughout the region that ensures its customers quality, respect for traditions and transparency in the use of truffles for cooking. From the taverns to the stars, the fame of the Tuber magnatum has spread around the world, thanks to the skills of a galaxy of chefs who know how to select and combine it, and has conquered trendsetting restaurants in the four corners of the globe. Truffles are served raw, sliced with a special truffle shaver: the product’s versatility makes it perfect for neutral dishes, which are essential for highlighting its articulated, intense and overwhelming fragrance. Hand chopped raw beef, fried egg, plain tajarin and fondue are perhaps the best examples of how the fragrance of truffles can amaze.
During the months of October and November in Piedmont, the truffle is the star of a series of prestigious marketing and promotion events: restaurant managers, chefs, enthusiasts, connoisseurs and those who are simply curious flock to the Alba area, the town fairs in the provinces of Asti, Alessandria and Cuneo and the unmissable  Alba White Truffle International Fair and Auction  in search of the precious king of the table.

The prized Piedmont black truffle

It ranks immediately second in importance to the Alba White truffle and is very common, particularly in southern Piedmont, in the area of the Apennines and the province of Alessandria, in the Canellese area in the province of Asti, and in Langa Cebana and the Mongia and Grana valleys in the province of Cuneo. When sufficiently mature it has a fragrant aroma reminiscent of mushroom, hazelnut, yeast, olives and spices. The taste is very pleasant and is more noticeable when cooked. Black truffles are eaten grated on ‘crostini’ or in pasta, or are cooked in slices in meat-based dishes.