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Black Summer Truffle or Scorzone (Tuber Aestivum Vitt)

A partire da: 15,00

Black Truffle (Tuber Melanosporum Vitt)

A partire da: 35,00
tartufo nero pregiato(Tuber Melanosporum Vitt)

White Truffle (Tuber Magnatum Pico)

The prized white truffle has a color that varies from light ocher to whitish yellow, sometimes even greenish tones. 

The shape is very variable, rounded and globular but also lumpy.

The outer surface ( peridium ) is smooth, while the pulp ( gleba ) has more or less intense colors, depending on the ripeness: it ranges from whitish to hazel, often with streaks tending to pink.

In addition to the color, the pulp is characterized by numerous finely branched whitish veins, which give it a marbled character.



The scent of the white truffle is intense and penetrating. A unique and unmistakable aroma. The taste is very pleasant and the quality of the product is very high. In fact, even with modest quantities it is possible to enhance and make any dish important.

It is very important to use it raw on hot foods. The white truffle, in fact, should not be cooked, as the heat causes its degradation.

The harvest period varies according to the area, but can be framed between the end of September and the end of December.


The prized white truffle can be kept brushed wrapped in a cloth or absorbent paper. It should be kept in an airtight container and kept at a temperature of 2/4 degrees.

It should only be washed before consuming, under a trickle of running water, using a brush with soft bristles.


The size of the prized white truffle influences the quality. In principle, truffles from 10/20 grams to 50/60 grams, whole and slightly scratched are considered first choice.


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