The most aromatic, and expensive, of all truffles comes from Italy. We are talking about the white truffle from Alba, Piedmont, a delicate and fresh mouthful that should not be confused with the chemically infused imitation oils called “white truffle oil.”
Luckily, unfortunately or by chance, many of us have only encountered white truffles in their worst form. As an aroma in an oil that we paid 200% of its value for, or as a tiny part of a truffle paté that we wanted to take home as an Italian souvenir. The truth is that white truffles are synonymous with fragrance, and fragrance is synonymous with freshness, something impossible to obtain unless we enjoy the truffle a few days after it has been harvested. Today, we delve into the types and truths surrounding an extraordinary ingredient that has been ignored by trends.
What is white truffle?
The white truffle ( Tuber magnatum) is a culinary condiment praised for its penetrating fragrance. Botanically it is classified as a mushroom and is known as a luxury product in the trade. The most famous variety is the white truffle from Alba in Piedmont, Italy. It only grows in the wild and has reached the stratospheric price of 5000 euros per kilo.
A determining factor in its value is the exceptional conditions it requires to grow. It only grows in this region of Italy , requires abundant rainfall and its harvesting period is limited to autumn. Anecdotally, years of abundant rainfall favour truffles, but harm neighbouring vineyards, so the price of a good truffle harvest includes the price paid by wineries for inferior grapes.
As for its appearance, the white truffle is slightly rough, and can be as small as an almond or as large as a tuber. Its colour ranges from white to ochre and, according to the best gourmets, the white truffle is intended to be used fresh on freshly made dishes, which, with their heat, emphasise their aroma.
Where to find the white truffle
The white truffle is found in Alba, Piedmont, in northern Italy. This region is home to a fruitful grove of oaks, poplars, and willows, and to a lesser extent, chestnuts and hazelnuts under which the truffles grow. The exact location is equally important, as depending on the tree under which they are found, the aroma of the truffle is more or less delicate, with willow truffles being one of the most subtle varieties. Less commonly, the white truffle can also be found in Istria, Croatia.
Origin and history of the white truffle
On previous occasions, we have delved into the dark side of the history of truffles. Generating great animosity for centuries and considered a putrid ingredient born from the most humid and dark layers of the earth, their fame only took a turn with the arrival of the Renaissance.
It reached the level of luxury in the 19th century and rose to the podium of essential in renowned restaurants in the 20th century. Today, it has many detractors. They believe that, although the truffle has an exceptional character, it is known today more for its fashion than for its quality. They are right: truffle oils that have never seen a truffle continue to multiply, as well as truffle-based creams with only 2% of the fungus.
Types of white truffle: Aalba, Bianchetto and cultivated
The white truffle ( Tuber magnatum ) is originally from Italy, although there are versions of whitish truffles with a lesser aroma that are distributed throughout Europe. The latter are the most commonly used in substitute products, while the race to be the first to cultivate the white truffle has been on the rise for two decades.
Wild Alba truffle (tuber magnatum)
The truffle that has won all the honours is the wild Alba truffle ( Tuber magnatum ). Only experienced hunters accompanied by truffle dogs manage to find the locations of the precious Piedmont fungus year after year.
Among those harvested there are subtle differences in shape, aroma and hue depending on the annual rainfall and whether it has grown next to oaks, willows or poplars. Beyond the iconic location, only a few small populations of magnatum have been found in Istria, Croatia.
Bianchetto truffle (Tuber albidum or borchii)
When talking about white truffles, we must mention the bianchetto truffle or Tuber borchii. Its aroma is very different from that of the white truffle magnatum, but due to the ochre tone of its flesh, it is one of the mushrooms used in most truffle substitute products, such as white truffle oil.
It grows easily throughout Europe and in Spain it can be found in Andalusia and Castilla León. If it is part of the product we are purchasing, we will see that in the list of ingredients it appears as Tuber borchii or albidum , something to bear in mind, especially when we are asked for the price of a Tuber magnatum.
Cultivation of truffles
Today, 80% of the black truffle consumed in the world comes from cultivation. A completely different picture in the case of the white truffle. The difficulty in cultivating the white truffle is such that after 18 years of research by INRAE, the French agricultural and food research department, one of the greatest milestones was to manage to harvest 3 white truffles in 2019. This difficulty is one of the main reasons why the white truffle continues to break records in price per kilo, year after year.
What is the difference between a white truffle and a black truffle?
The differences between black and white truffles start with the rind and end with the aroma. They have different seasonality and white truffles are much less widely available. All in all, both types remain high-value condiments.
Seasonality
The white truffle ( Tuber magnatum ) only grows in autumn, while the black truffle, either through cultivation or through the diversity of varieties available, can be found throughout the year. For example, the tuber aestivum is a type of black truffle that grows in summer, which gives it a great commercial advantage.
Crust
The white truffle has a thinner and less rough rind than the black truffle. For this reason, the white truffle is more exposed to external damage, which shortens its shelf life and also makes its transport more difficult.
Perishing
White truffles are highly perishable. The best time to use them is within the first 48 to 72 hours, after which they begin to lose their aromatic potential. On the other hand, black truffles can be consumed up to 15 days after harvest.
Aroma and flavor
White truffles are much more aromatic and are consumed only in slices when raw. Black truffles, on the other hand, have a more pronounced and persistent flavour in the mouth and lend themselves to other culinary presentations.
Nutritional values of white truffle
The nutritional profile of the white truffle is as delicate as its aroma. It provides few calories, few carbohydrates, a lot of fiber, and a lot of iron. A balance between the heavy and the light that makes including it in our dishes only increase its properties.
- Energy: 94 kcal
- Carbohydrates: 13 g
- Fats: 0.5 g
- Protein: 9 g
- Fiber: 16.5 g
- Iron: 3.5 mg
Properties and benefits of white truffle
The presence of phenolic components, terpenoids, polysaccharides or sterols provide truffles with benefits for our immune system, liver and general well-being of the body. More than enough reason to review its most important benefits.
Antioxidant and anti-inflammatory
Phenolic compounds, flavonoids and carotenoids present in vegetables and greens are known for their antioxidant properties. White truffles are very rich in these components, which makes them highly antioxidant. In addition, phenols also provide truffles with anti-inflammatory properties that are very necessary for diseases such as diabetes mellitus.
Anti-microbial
White truffle is antimicrobial. This effect has been studied for decades , demonstrating time and again that the aqueous extract of the truffle was able to combat the presence of Staphylococcus aureus and Escherichia coli , two of the main bacteria that cause bacterial infections.
Anti-tumor
In vitro studies carried out with both black truffle ( Tuber aestivum ) and white truffle ( Tuber magnatum ) have shown cytotoxic effects on cell cultures of different types of cancer. Although there are no animal studies yet , everything points to the presence of phytosterols such as stigmasterol or β-sitosterol being responsible for the action of the truffle against tumor cells.
Contraindications of truffle
One of the strong points of truffles is their few contraindications. Beyond possible allergies to fungi for which it would be advisable to avoid their consumption, there are no major restrictions. Although some sources allude to the risks of taking truffles in cases of liver problems or gout, the truth is that truffle consumption rarely exceeds a few grams, so as long as medical recommendations are followed, it does not seem that we need to take extraordinary measures to avoid white truffles in our lives.
The price of white truffle: why is it so expensive?
A kilo of white truffle costs around €4,000. The price is the predictable result of an ingredient that is difficult to find, dependent on annual rainfall, highly perishable, and with organoleptic characteristics that cannot be imitated in any other way, either in the field or in the laboratory. Combined with the demand from the most famous restaurants in the world, the formula is set.
Is white truffle oil worth it?
The categorical answer from chefs and truffle experts is a resounding no. In general, oils prepared for tourists, in which we cannot even read the type of truffle used, are simply chemically decorated olive oils. In the case of containing a minimum percentage of truffle, in most cases, it is bronchi, so the aroma would not be particularly penetrating either. For any food lover, the only really valid use of fresh white truffle is sliced and fresh. Anything else is an investment with no return.