White Truffle

Tuber Mangnatum Pico

          The white truffle is the most rare and precious of all truffles. It is picked only between
     the months of September and December.The smooth, yellow surface of the truffle hide
     an interior that varies from brown to pale hazelnut with thin, light veins. Its unmistakable
     aroma is extremely intense, yet delicate. The key to its use is to use it raw. The classic
     combination would be egg paparadelle tossed with butter, the best grated Parmigiano
     Reggiano cheese, and then at the end the White Truffle thinly shaved on top. Preferably
     at tableside for dramatic effect.



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