italo
italo
After chiaro d’alba®, the most prized and sought-after white truffle (Tuber Magnatum Pico). Expensive because it is rare, it grows in many Italian regions, from Romagna to Marche, Umbria and Tuscany. It shares the nature, aromas and quality of chiaro d’alba®, but not its unrepeatable terroir. Best enjoyed raw, finely sliced over warm dishes. Harvested from mid-September to mid-January.
italo in short
Tuber Magnatum Pico
Botanical name
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Mid-September to mid-January
Harvest
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Italian origin only: Romagna, Marche, Umbria and Tuscany. After chiaro d’alba®, the most prized and sought-after white truffle. Expensive because it is rare, it grows in many Italian regions. It shares the nature, aromas and quality of chiaro d’alba®, but not its original, unrepeatable terroir. A true golden nugget of the truffle world
Description
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Appearance
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Skin covered in prominent dark pyramidal warts. A ripe scorzone has an interior or yellow-ochre with dense, branching whitish veins. If the interior is completely white, the specimen is unripe
Aroma
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They depend on the roots of the trees it grows near (oaks, poplars, lindens, hazels and willows), with which it exchanges water and mineral salts (nitrogen and phosphorus) in return for sugars produced by photosynthesis
In the kitchen
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Use raw, finely sliced over warm dishes such as fresh pasta, eggs, risotto and meats. Heat releases its aroma, but it must not be cooked for long, so as not to compromise its organoleptic qualities. Unlike black truffle, high temperatures completely destroy its complex aromas
Storage
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Eat it as soon as possible after harvest (fresh, it gives its best). Keep it in the fridge, wrapped in absorbent paper inside an airtight container. Change the paper every day to avoid excess moisture. Enjoy within 72 hours of harvest
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