White Truffle

The Tuber Magnatum Pico (from Latin Magnatum = magnate, while Pico refers to Vittorio Pico, the scholar who first studied its classification in 1788) has an unmistakable, characteristic and intense smell.

Thanks to the fragrance of its aroma and to its peculiar organoleptic features, the white truffle from San Pietro Avellana is a delicatessen which is sought after all over the world.

It is mostly served raw and the best picking period is from the 1st October to 31st December.

It is considered the truffle par excellence because it is the biggest and the most exquisite one. Its average weight is between 250 to 500 grams.

Its colour varies from pale ochre and dark cream to greenish. The pulp or gleba is white or grayish-yellow with thin white veins.

Its pleasantly fragrant aroma makes it superior to all other types of truffle, therefore it is also the most valuable one.