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White truffle, the Italian queen

Its shortage and short availability time make it an exclusive delicacy

It is the most desired truffle. The white truffle is a gastronomic luxury of complex aroma and extraordinary flavor whose exclusivity resides in its scarcity. And it is because its collection is only carried out during the fall, specifically between the months of October and December, and therefore it is a product of short availability. To this we need to add the difficulty to access this jewel of whitish color that grows underground at a depth of between 10 and 30 centimeters. These factors mean that its market price can reach 6,000 euros per kilo.

The white truffle is born wild, mainly in the Italian region of Piedmont. It receives the scientific name of Tuber Magnamatum Pico in homage to the mycologist Vittorio Pico, who identified this species at the end of the 18th century. It is also known as Alba’s white truffle, a small town in northwestern Italy where the Fiera Internazionale del Tartufo Bianco d’Alba ’is celebrated every year, with an international auction of this culinary diamond for charitable purposes.

Chefs and gastronomic experts worldwide surrender to the pleasant and intense aroma of the best specimens and their extraordinary flavor. This culinary treasure shows all its qualities when eaten raw, so it is a mistake to cook it. The white truffle is best enjoyed cut into very thin slices, used as topping for simple dishes with few spices, like salads, pasta and risottos, which do not detract flavor from the Italian queen.

Laumont company, which has been selecting the best truffles for its customers for more than 40 years, recommends consuming the white truffle in a maximum period of three days and for optimum preservation it must be stored in a glass container in the fridge. The cooling temperature must be between 2ºC and 4ºC. It can also be stored in an airtight container other than plastic with absorbent paper or a slightly damp cloth.

The best tables in the world disput every fall the few units that the earth gives. However, in Laumont, which distributes its products both to private gourmet and restaurants, this ephemeral gastronomic diamond is available throughout the campaign. In addition, thanks to its free app, receiving fresh truffles in just 24 hours is a reality.

You can buy them in the store Laumont.shop, by clicking here.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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