Botanical Plate · 19th c. Scientific AtlasTuber magnatum pico
Rare, Heirloom & ForagedEndangered Heirloom / Wild
Alba White Truffle (Tartufo Bianco d'Alba)
Native / Vernacular: [Tartufo Bianco del Piemonte (Trifola)]
Tuber magnatum pico·Family: Tuberaceae (Ascomycete Fungi)
Primary Geographic TerroirLanghe & Roero Hills, Piedmont, Italy
Flavor Profile & Aroma Notes
Intense UmamiGarlicShallotAged CheeseForest floor
"Hypnotic, pungent gas, wild garlic, fermented cheese, damp autumn oak woods"
Nutritional & Functional Profile
This artisanal specimen is celebrated for its natural terroir character, regional fermentation pathways, and culinary heritage.
Bioactive Compounds & Health Benefits
- ✓Rich in ergosterol (provitamin D2), polysaccharides, and natural antioxidants
- ✓Contains Anandamide ('the bliss molecule') enhancing sensory pleasure and dopamine pathways
Identified Active Phytochemicals:
Dimethyl sulfideBis(methylthio)methaneAnandamideErgosterol
Kitchen & Chef Applications
- Shaved raw paper-thin table-side over hot Tajarin butter pasta and fonduta
- Scattered over fried farm eggs (uovo al tegamino) and creamy risotto alla Milanese
- Never cooked: heat destroys its delicate aromatic volatile compounds within seconds
Artisanal Flavor Pairings
Farm ButterTajarin PastaEgg YolkParmigiano-ReggianoBarolo / Nebbiolo
Harvest Season & Pantry Care
Harvest Window:Autumn to early Winter (October - December only, foraged with trained dogs)
Storage Guidelines:Wrap in absorbent kitchen paper inside sealed glass jar with fresh eggs at 3°C; consume within 5-7 days.