White Truffles
The white truffle (tuber magnatum pico) is considered by connoisseurs to be the emperor of truffles. It is the rarest and most expensive, prized for its sublime flavour and extraordinary aroma. Notoriously hard to find, it cannot be cultivated and is only available from October to December.
Flavour & aroma
Sublimely earthy with a hint of garlic. Mysterious and unique.
Good with
Risotto - champagne is a Cortesi family favourite, fresh tagliolini or tagliatelle pasta, scrambled or fried eggs, cheese-on-toast, a ripe vacherin and potatoes, carne crudo.
Do
- Calculate a minimum 5 grams per person.
- Wrap in kitchen paper and store in an airtight container.
- Keep in the fridge at 3-5 degrees, for up to seven days.
- Clean with a damp toothbrush before finely shaving thin slices over your dish.
- Serve finely shaved, so they melt in your mouth.
- Make a truffle butter to extend their life.
- Store in a box with eggs, which are porous, so that the eggs absorb the aroma.
- Consume while still fresh.
DON’T
- Cook with white truffle; heat destroys the flavour.
- Freeze or try to keep more than seven days.
- Clean them under running water.