White truffles in Umbria and their conservation
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White truffles in Umbria and their conservation

An aroma and flavour that are easy to love. Enjoy white truffle fresh in the simplest dishes: they are the ones that best enhance its distinctive taste. In Umbria, the tradition has ancient roots – all that is left for you to do is come and taste it.

White Truffle or Trifola

The white truffle is the rarest and most prized of all truffle varieties. The scientific name is Tuber Magnatum Pico: magnatum, because it was destined for consumption by magnates, the great lords of the table, and Pico, from the surname of the Turin physician who first described its characteristics in 1788.

Of all the types of truffles, this one can grow to the largest size. It is egg-shaped, yellowish-white on the outside with a hazelnut-coloured flesh, depending on how ripe it is. 
Did you know that up to 80% of it is water?

It grows in the limestone soils found in the areas of Città di Castello, Umbertide, Pietralunga, Montone, Monte S.Maria Tiberina, Citerna, S. Giustino, Gubbio, Scheggia, Pascelupo, Costacciaro, Sigillo, Fossato di Vico, Gualdo Tadino, Valfabbrica, Orvieto, Porano, Montecchio, Baschi, Castel Giorgio, Castel Viscardo, Allerona, Ficulle, Parrano, Montegabbione, Monteleone d'Orvieto and Fabro.

White truffles in Umbria and their conservation

White truffles in Umbria

White truffles in Umbria and their conservation

White truffles in Umbria and their conservation

White truffles in Umbria and their conservation

White truffles in Umbria

Bianchetto or Marzuolo

This variety is far more common and found on plains, in hills and mountains at shallow depths in clayey-limestone soils, in association with both broad-leaved trees and conifers.

They are small in size, have a smooth reddish-brown exterior and a pale and heavily veined interior. They have a slightly garlicky aroma and are therefore somewhat less prized.

Remember that to fully enjoy the flavour and aroma of the truffles, they should be eaten while still fresh. Although seasonal, they can be preserved. The most common method is freezing, either whole or already grated. First, however, they must be carefully cleaned and dried.

You can also dry them in thin slices and prepare them for use by soaking them in warm water or milk. Some people preserve them in glass jars with a tablespoon of salt after boiling them for at least an hour, depending on their size. However, whatever preservation method you use, the flavour and aroma never quite compare with those of a fresh truffle.

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