White Truffles

Marky’s white truffles are celebrated not just for their exquisite taste but also for their rarity and the meticulous process involved in their harvest. Known scientifically as Tuber magnatum, these truffles are primarily found in the lush forests of Italy and parts of Croatia, where the unique soil and climatic conditions create the perfect environment for their growth. The allure of Marky’s white truffles lies in their unmistakable aroma, often described as earthy, musky, and slightly garlicky, which can elevate any dish to gourmet status. Each truffle is harvested by skilled foragers using specially trained dogs, ensuring that only the highest quality specimens make their way to the culinary world. This combination of exceptional flavour, scarcity, and a labor-intensive harvesting process makes Marky’s white truffles a coveted delicacy among chefs and food enthusiasts alike, embodying the pinnacle of fine dining experiences.

White truffles are a type of subterranean fungus that belong to the Tuber genus, specifically the Tuber magnatum species. Unlike their black counterparts, white truffles possess a distinctive ivory or pale yellow hue. These delicacies typically grow around the roots of specific trees, such as oak, hazelnut, and poplar, forming symbiotic relationships that are essential for their development. Their growth is tightly linked to particular climatic conditions, requiring a temperate climate along with well-drained, alkaline soils rich in minerals. What sets white truffles apart is their complex flavor profile, characterised by an impressive range of earthy, nutty, and garlicky notes. This unparalleled taste, combined with their intoxicating aroma, makes them an extraordinary ingredient in haute cuisine, where even the smallest shavings can transform a dish into a sumptuous experience. Their scarcity and the challenges of foraging contribute to their high market value, solidifying their status as one of the most sought-after gourmet ingredients worldwide.

To learn all about Italian white truffle it is necessary to go to Piedmont. It is there the worlds famous delicacy is grown for centuries. In the city of Alba, the capital of Piedmont, each resident will tell you that there is no the same fragrant product in the world than the White Truffle. And they will be something right. Because bouquet of white truffle is delicate and exquisite as luxury perfumery.

Marky's offers you to choose consistently high-quality products based on white truffles in this section. Note that our white truffle price is very attractive.

In the Middle Ages Piedmontese truffle was considered a very valuable item in every royal court. Contemplation of the truffle was a palace entertainment that foreign ambassadors and guests staying in Turin, have been invited to witness. Gathering these fungi did not disdain even the kings of Italian: monarchs Vittorio Amedeo II and Carlo Emanuele III took part in the regular hunt for a summer white truffle.

These mushrooms are also looked for in autumn and winter. You can eat this delicacy raw, rubbing it on a grater and adding to various dishes. Grated white truffles are used in ravioli, salads and risotto.

Winter white truffle from Italy is a real diamond of cooking. Combinations of different products with white truffle is always spectacular. The aroma of truffles worth the truffle cost that is given to them at the auctions: roasted nuts, berries, moss, leaves and forest land - this is the gamma of flavors of truffles.

The Subtlety of Storage and Serving Up

Cooks advise to wrap each mushroom in paper or keep them in olive oil. Some connoisseurs store truffles in rice to further prepare a fragrant risotto. The mushrooms are frozen uncleaned from the ground and kept in a refrigerator or sand. Sauces are prepared of them for further addition to gastronomic masterpieces.

• There are several facts and nuances of working with this product.
• Truffles should be served freshly prepared – their aroma quickly evaporates;
• The gastronomic delight should not be subjected to excessive heat treatment. It is enough to warm it a little in the oven, giving the fragrance the opportunity to open as much as possible;
• If you put truffles on a warm plate, you can significantly strengthen their already intense flavor. Mushrooms are added to dishes in the last turn, so as not to lose their unique smell;
• Rare delicacies are used as powerful aphrodisiacs from ancient times.

Some of the truffles are used for the production of various kinds of canned food. There are many types of pies, creams and sauces based on them. For example, in our store, you can buy butter, sauces, pesto with these mushrooms or even white truffles puree.
See also our black truffles.

The high cost of white truffles can be attributed to a combination of their rarity, unique growing conditions, and the meticulous process required for their harvest. As these extraordinary fungi flourish in specific climates and soil types, their limited geographic reach primarily confines them to select regions in Italy, making them exceptionally difficult to cultivate artificially. Moreover, the short harvesting season, typically from October to December, further constrains supply.

The labour-intensive nature of truffle hunting also contributes to their price. Skilled foragers rely on specially trained dogs to locate the elusive truffles buried deep underground, a task that demands time, expertise, and a deep understanding of the terrain. Prices for white truffles can vary significantly, often ranging from $1,000 to $3,000 per kilogram, and in some exceptional cases, they can soar even higher—reaching upwards of $4,000 or more for particularly large specimens or sought-after lots. This economic value reflects not only the truffles' culinary allure but also the artistry and tradition involved in their discovery and enjoyment.

The high cost of white truffles can be attributed to a combination of their rarity, unique growing conditions, and the meticulous process required for their harvest. As these extraordinary fungi flourish in specific climates and soil types, their limited geographic reach primarily confines them to select regions in Italy, making them exceptionally difficult to cultivate artificially. Moreover, the short harvesting season, typically from October to December, further constrains supply.

The labour intensive nature of truffle hunting also contributes to truffles price. Skilled foragers rely on specially trained dogs to locate the elusive truffles buried deep underground, a task that demands time, expertise, and a deep understanding of the terrain. Prices for white truffles can vary significantly, often ranging from $1,000 to $3,000 per kilogram, and in some exceptional cases, they can soar even higher—reaching upwards of $4,000 or more for particularly large specimens or sought-after lots. This economic value reflects not only the truffles' culinary allure but also the artistry and tradition involved in their discovery and enjoyment.