Tartufo Bianco d'Alba (Tuber magnatum Pico) is the most prized and expensive truffle in the world, known as the "diamond of the table". It grows wild in the forests of Langhe, Roero, and Monferrato in symbiosis with oak, poplar, willow, and linden trees, and is impossible to cultivate.
Harvesting takes place from October to January with the help of specially trained dogs. Each specimen is utterly unique, with an intense and complex aroma reminiscent of garlic, honey, hay, and aged cheese. The International White Truffle Fair of Alba, held every autumn, attracts enthusiasts and chefs from around the world.
It is consumed strictly raw, shaved into delicate slices over tajarin al burro, uovo al tegamino, fonduta piemontese, or carne cruda all'albese.
