The white truffle of Alba is the costliest edible fungus on earth, fetching thousands per kilo at autumn auctions in Piedmont. It cannot be cultivated and is hunted only in the wild with dogs in a short autumn window. Its aroma is overwhelming and unmistakable — a heady mix of garlic, aged cheese, methane, and honey — and it is so volatile that the truffle is ALWAYS shaved raw at the last second over warm, simple dishes (tajarin pasta, fried eggs, risotto, fonduta); heat destroys it. Authenticity and freshness are everything, as the aroma fades within days.
Explosive garlic-cheese-honey aroma; used raw, never cooked.
Autumn (Oct–Dec) in northern Italy and Istria; wild only, cannot be farmed.
Identification is a chain of clues that must all agree. This is a reference, not an identification authority -- confirm every wild find with an expert.
Cheaper spring 'whitish' truffle, milder; sometimes sold as Alba white. Not dangerous.
Pale ochre smooth exterior, marbled interior, overpowering aroma; hunted with dogs. Buy fresh from reputable dealers; fraud and aroma-loss are the main risks.