The White Truffle of Alba
The Egyptian pharaohs served this truffle at their sumptuous banquets and the Sumerians habitually ate them. It was known in Ancient Arabia, in the Babylonian empire and in Alexander the Great’s Persia.
Name: Tartufo Bianco d’Alba (Tuber magnatum Pico) – (White Truffle of Alba)
Seal of quality
Prodotto agroalimentare tradizionale (PAT) / Typical Food Farming Product.
I White truffels are non-cultivable underground mushrooms that grow in mycorrhizic symbiosis with specific arboreous trees such as:
the English Oak (Quercus robur)
Turkey oak (Q. cerris)
oak (Q. petraea)
Downy Oak (Q. pubescens)
black poplar (Populus nigra)
white poplar (P. alba)
Caroline (P. deltoides cv. carolinensis)
aspen (P. tremula)
Willow (Salix caprea)
osier (S. viminalis)
white willow (S. alba)
lime (Tilia platyphyllos)
hornbeam (Ostrya carpinifolia)
hazel (Corylus avellana)
Tartufo BiancoThey can be of various shapes, from globular to flat, colour of the outer part (peridio) from milk white to ochre yellow and internal pulp (gleba) with brown streaked furrows. Because of its characteristic and unique fragrance, the white truffle has become the forbidden dream, the object of madness and passion for every connoisseur. It is difficult to describe in words the fragrance this gold nugget exudes: the aromatic array encloses notes recalling garlic, mushroom and honey.
Truffles exist in a myriad of species, but the white truffle growing in the Langa area and in Monferrato, and in but a few other Italian areas, represents the most valuable, and is the one that can reach the biggest dimensions.
Water can hardly be paid as expensive as when a truffle is bought: the truffle normally contains… READ MORE on TargatoCN UK: http://uk.targatocn.it/2013/07/26/sommario/targatocn-uk/leggi-notizia/argomenti/food-drink/articolo/the-white-truffle-of-alba.html#.UfJl9WR82-U