The Istrian white truffle Tuber Magnatum Pico is one of the most renowned inthe world, and gourmets and culinary connoisseurs are increasingly attracted by black truffles as well.
It is themost exclusive edible truffle in the world.Magnatum Pico connects with roots of poplar, willow, hazel, oak and hazel trees and the time of its harvest is very short – from October to December.
Its skin (peridium) is smoothandochreyellow or olive yellow in colour, and sometimes it can reveal a more rustic cracked area or light red spots. The gleba (fleshy inner mass) is firm and soapy in structure, at the beginning whitish and then pale yellow, ochre brown, reddish brown, streaked with many thin white lines.
Intensive in scent and strong but pleasant in flavour.
Wrap each truffle in paper without removing the ground dirt.
Change the wrapping every day.
Store in the fridge (+2°C/+4°C) in a container which must be kept open to allow the truffle to “breathe”. The aroma released during the maturation tends to be absorbed by milk, butter, cheese and eggs stored near the truffle.