White Truffle

It is commonly called white truffle (or also from Piedmont or Alba and white truffle from Acqualagna). It has a peridium and non-warty but smooth rind, light yellow or greenish in colour, and a more or less light brown to hazelnut gleba or pulp, sometimes tinged with bright red, with numerous, fine light veins which disappear when cooked. It has elliptical or rounded spores, largely reticulated or alveolar, gathered up to 4 in the asci. It has a strong pleasant scent. It ripens approximately from October to December.

Origin: Italy