We are now well into the White Alba Truffle season, and the truffles have reached full maturity. High-quality, large specimens are currently available, offering exceptional flavour. These truffles are fresh and healthy, which can be observed through their appearance and weight. A ripe, fresh truffle should feel firm and heavy, as it retains water. Conversely, older or tired truffles tend to have lost some of their water and will feel hollow and lighter. Naturally, their flavour is also diminished.
The White Alba Truffle develops in mutualistic symbiosis with the roots of various trees, including oak, hazelnut, chestnut, willow, and linden. Both the truffle and the host tree collaborate by exchanging essential nutrients and carbohydrates. Due to the different types of host trees, truffles often exhibit slight variations in color and veining, depending on their symbiotic partner.
Unlike many foods that are readily available year-round, the White Alba Truffle remains a seasonal product that cannot be cultivated and thus is not subject to the typical market pressures of constant availability. Because it requires the presence of host trees, the White Alba Truffles also contribute to the preservation and maintenance of woodland ecosystems.
