Description
In the world of truffles, the fresh White Truffle stands alone on the throne. While other strains offer subtlety, Magnatum Pico offers an intensity that is impossible to imitate. The Istrian limestone soils and the specific microclimate of the Mirna river valley provide ideal conditions for the development of the best specimens in the world. Its smooth, ocher-yellow surface and marbled flesh with fine white veins hide the finest fragrant essence that nature can produce.
- The most intense aroma of nature: Its smell is so powerful that just a few grams of freshly grated truffle can permeate the entire room and define the character of the entire meal.
- Symbol of culinary prestige: Serving fresh white truffle is a sign of the highest culinary standard and refined taste, appreciated by professional chefs and true gourmets.
- Exclusively fresh consumption: The white truffle is never cooked. It is the “finishing touch” that is rubbed into thin sheets over the finished, warm dish so that the heat releases its volatile, precious aromas.
- Limited availability: Since it cannot be cultivated, each specimen is the fruit of nature and the skill of the Istrian truffle farmers and their dogs, available only from September to December.
- Golden rule: Less is more. The white truffle is best expressed on a base of neutral, fattier foods that convey its aroma.
- Delightful classics: Grate it thinly over creamy Istrian fugues with butter, risotto al onda or simple poached eggs (frittaya).
- Gourmet pairing: Perfect with prime steak, carpaccio of noble fish or mild, creamy cheeses. Follow it with aged Istrian Malvasia, which will accompany its minerality and strength.
