White truffle

Description

White truffle (Tuber magnatum) is a prized underground fungus with an irregular, bulbous shape and a light creamy-yellow skin; its flavor is intensely aromatic, with notes of garlic, honey, cheese, and earth, providing strong, nutmeg-like sensations with a delicate, oily texture. Nutritionally, truffles are low in calories, providing protein, fiber, and minerals such as potassium, iron, and magnesium, as well as B vitamins; they contain phenolic compounds and antioxidants that may support health through anti-inflammatory and antiseptic actions, although they are usually consumed in small amounts. Culinarily, white truffle is best used raw, finely grated over pasta, risotto, eggs, or carpaccio, pairing well with butter, cream, parmesan, and delicate meat dishes; it should not be cooked for long to avoid losing its aroma. Store in the refrigerator wrapped in a paper towel in an airtight container, changing the towel daily; use within a few days or freeze grated with butter to extend shelf life.