Fresh Italian white truffles (Tuber magnatum Pico.) — the rarest and most prized truffle in the world. Sourced from the renowned truffle-producing regions of Piedmont and Tuscany, where the rich, loamy soil and specific microclimate produce white truffles of unmatched intensity and complexity. This is the truffle that commands the highest prices in gastronomy and the one that, once experienced, redefines what you thought truffle could be.

White truffles have a short, unpredictable season from October through to January, coming into maturity after the September rains and the first frost. Unlike the Périgord black truffle, which matures slowly over four to six weeks, a white truffle ripens in a single day — making the forager's timing critical. Each truffle is wild-foraged by experienced hunters and their dogs and cannot be cultivated. The aroma should be overwhelmingly pungent, clean, and sweet. The truffle should feel springy to the touch but not soft. The colour ranges from ivory to chestnut depending on the host tree and soil conditions.

It is worth noting that the famous "Alba white truffle" is something of a misnomer. Alba is a town in Piedmont that hosts a celebrated annual truffle festival, but it is not a specific truffle-growing area. FINE & WILD sources from the surrounding Piedmont and Tuscan countryside — the regions that actually produce the truffles Alba is famous for trading. Some suppliers offer cheaper white truffles from Hungary, Slovenia, Croatia, or Serbia. The same species grows there, but the terroir is different and the depth of flavour does not match the best Italian examples.

White truffles must never be cooked. They are shaved raw, paper-thin, directly over a hot finished dish at the table. That is the only rule that matters.

Origin: Piedmont and Tuscany, Italy (October–January)

Ingredients: Fresh white truffle (Tuber magnatum Pico.)

Storage: Refrigerate immediately on arrival. Wrap each truffle individually in absorbent kitchen paper, place inside an airtight container, and store at 0–4°C. Change the paper daily if it becomes damp. Use within 5 days of arrival — the aroma fades each day. The airtight container is essential — an unwrapped white truffle will perfume everything in the fridge within hours.

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