Natural form

Freshly harvested Alba white truffles still bearing traces of Piedmont soil.

Shows the whole fungi in their raw, unprocessed state so readers can recognize the knobbly, ochre exterior and scale.

Produce

White Truffle (Alba)

Rare, intensely aromatic Italian fungus shaved raw over pasta, risotto, and eggs for a luxurious finish.

The white truffle is a rare, knobbly underground fungus from Piedmont in Italy, famed for its powerful garlicky, musky, almost cheesy aroma. It is never cooked but shaved paper-thin at the table over fresh pasta, risotto, fried eggs, and fonduta. The most prized come from Alba, are harvested in autumn with trained dogs, and command among the highest prices of any food.

White truffle (Tuber magnatum Pico) is the most prized edible fungus in the world, native to the Piedmont region of Italy, particularly around Alba, Asti, and the surrounding Langhe and Monferrato districts. Unlike black truffles, white truffle is never cooked—its intense, complex aroma of garlic, earth, musk, honey, and underbrush is released when shaved raw over dishes at the moment of service. The volatile sulfur compounds that define its character are highly temperature-sensitive; even brief cooking destroys them within minutes, which is why it functions exclusively as a finishing garnish. The season runs from late September through January, with peak quality from October through December. Prices typically range from $1,000 to $4,000+ per pound wholesale, making it a luxury ingredient that demands respect and proper technique.

The exterior presents a smooth, creamy-beige to olive-yellow rind, while the interior ranges from white to pale ochre with characteristic white marbling. Sizes vary from walnut to golf-ball; anything exceeding 500g is exceptionally rare. The flesh should yield slightly to gentle pressure—if it feels hard or spongy, quality has degraded. Storage is critical: wrap in paper towels changed daily, or submerge in uncooked rice, which absorbs excess moisture and extends shelf life while perfuming the grain for later use in risotto. Bring to room temperature before serving—cold dramatically suppresses aroma release.

Measured in: g
Storage: Fridge

Types & varieties

Alba White Truffle (Tartufo Bianco d'Alba)

The premier variety; must be from Piedmont to use the Alba designation. Further distinguished by municipality of origin (Alba, Baldissero, Montelupo, etc.), which commands dramatically different prices.

Acqui Terme White Truffle

From the Alessandria province; slightly earthier and less refined than Alba. Still excellent quality, often less expensive.

San Miniato White Truffle

From Tuscany; actually a different species (Tuber macrosutum). Less prized than Piedmont white truffles but still respected.

Chinese White Truffle (Tuber indicum)

Not a true substitute. Lacks the characteristic garlic note; has a generic earthy, nutty flavor instead. Often mislabeled or blended with Italian product. Use only if Italian product is unavailable and transparently labeled.

Common uses

Garnish for fresh egg pasta, particularly tajarin and tagliatelle—shave directly onto the dish and serve immediately, allowing residual heat to release aromaFinishing garnish for risotto, especially Mantecato-style finished with cold butter and ParmigianoShaved over buttered eggs (tajarin con uovo is the canonical Piedmontese preparation)Finishing garnish for fonduta (Piedmontese cheese fondue with Fontina, milk, and egg yolk)Garnish for carpaccio and vitello tonnatoPlain potato purees and baked potatoes with butterPolenta (plain or with butter and Parmigiano)Shaved onto fresh buttered bread or crostini as an antipastoRaw or barely seared scallopsShaved tableside over dishes in fine dining for theatrical effect and maximum aroma retention

Tips & pitfalls

Serve raw or nearly raw—heat destroys volatile aromatic compounds within minutes; even steaming is considered excessive for white truffle
Shave paper-thin with a proper truffle slicer, truffle mandoline, or very sharp microplane; thick chunks fail to release aroma adequately
Pair with fats (butter, egg yolk, cheese) to help volatile aromatic compounds volatilize and reach the palate
Store in uncooked rice in the refrigerator—the rice absorbs excess moisture, extends shelf life 1–2 weeks, and produces fragrant rice usable in risotto or arancini
Bring to room temperature before serving; cold truffle releases almost no aroma
Do not wash—brush gently with a soft brush; any moisture causes rapid deterioration
If truffles are slightly dried out, a brief soak in warm water or white wine for 10 minutes can partially revive them
Use a truffle-specific grater or slicer; a standard vegetable peeler produces uneven, too-thick shavings
Shave directly onto the dish at the table for maximum aroma retention and visual impact
Never use in long-cooked preparations or soups—the heat drives off all aromatic compounds long before service

Nutrition

No USDA FoodData Central match for White Truffle (Alba) yet. We surface a per-100 g profile once a generic whole-food entry is matched and verified.

In the shops

Matched grocery products

No matched grocery products for White Truffle (Alba) yet.

Good to know

Scientific name: Tuber magnatum Pico
Origin: Piedmont, Italy (Alba, Asti, and surrounding Langhe and Monferrato districts)
Season: Late September through January; peak October through December
Price range: $1,000–$4,000+ per pound wholesale; retail can exceed $6,000 per pound
Typical size: Walnut to golf-ball sized; rarely exceeds 300–500g
Appearance: Smooth, creamy-beige to olive-yellow rind; interior white to pale ochre with white marbling
Aroma: Garlic, earth, musk, honey, underbrush—intensely aromatic
Texture: Firm but yields slightly to pressure
Serving temperature: Room temperature—bring out of refrigeration 15–20 minutes before serving
Shelf life: 5–10 days refrigerated when properly stored; degrades rapidly if damp
Traditional storage: Wrapped in paper towels changed daily in a sealed refrigerator container, or buried in uncooked rice
Yield: 10–20g per portion is sufficient for an ample garnish

Substitutes

Black Winter Truffle (Tuber melanosporum) — The best substitute; more robust and can be lightly cooked. Lacks the characteristic white truffle garlic note but provides genuine truffle complexity. Use roughly 1.5× the amount called for with white truffle.
Bianchetto Truffle (Tuber borchii) — Italian white truffle species; less refined than T. magnatum but more affordable. Seasonal overlap with white Alba. Lacks the hallmark garlic note.
Truffle Butter or Truffle Paste — Useful in sauces and spreads; not a direct substitute for fresh truffle garnish but adds truffle flavor when economics or availability are constraints.

Pairs with

Eggs Butter Parmigiano-Reggiano Fresh Egg PastaArborio or Carnaroli RiceFondutaPotatoesBurrata or StracchinoPolenta

Also called

Alba · Alba Truffle · Tuber Magnatum · Italian White Truffle