Tuber magnatum Pico – The White Truffle
The white truffle is considered the most valuable and expensive truffle in the world.
Its fruiting body is pale, yellowish to cream-colored, and has a distinctive, strong aroma.
It is found in limited areas — mainly in Italy and parts of the Balkans.
In Bulgaria, this truffle appears very rarely and only in certain regions.
It grows in symbiosis with trees such as poplar, oak, and hazel.
The fruiting season is from October to December.
Due to its rarity and high demand, it reaches extremely high prices, often over €10,000 per kilogram on the international market.
In gourmet cuisine, it is used in very small amounts, because of its strong aroma and flavor.
Unlike black truffles, the white truffle is not cooked — heat destroys its delicate scent.
It is usually shaved raw over pasta, risotto, eggs, or meat.
