White Truffle (tuber Magnatum)
peridium: smooth surface, ocher or yellow-olive;
Soil: bianca, of marbled, with age takes on color in reddish patches on gray background;
Smell: intense, characteristic;
edibility: excellent, very valuable. The most sophisticated of its kind;
Availability in the market: September / January;
Consumption and Conservation: it can be eaten raw, affettatandolo finely on hot foods such as pasta, meat or eggs. The retention period should be short; we recommend to wrap each truffle in plain paper bread and place it in a sealed jar, in the least cold part of the refrigerator. The paper should be changed daily. In this way it is possible to a conservation of 4-5 days.