White Truffle - Agostini Tartufi

The Tuber Magnatum Pico, commonly called Tartufo bianco/White Truffle, is the quality of the most valuable truffle ever both from gastronomic point of view and from the strictly economic.
The Glebe is a grayish-white color and yellow, with tiny white veins. Has a smooth surface and ocher yellow or yellow oil, sometimes greenish-gray also.

Main features:

• Middleweight: 10-480 gr.
• Fruiting body: 2-9 cm, globular, irregular, smooth, ocher.
• Collection period:from late September to December.
• Collection regions:Piedmont, Emilia Romagna, Tuscany, Umbria, Marche, Lazio, Abruzzo, Molise.
• Period: With smooth surface, ocher yellow or yellow-olive, sometimes even greenish-gray.
• Glebe: White, marbled appearance, with age assumes coloration reddish spots on a gray background.
• Smell: intense, characteristic, with tones reminiscent of tetraidrotiofene.
• Spore: Ovoid, reticulate, 32-45 x 30-40 pm, yellow mass.
• Aschi: from mono to tetrasporic, 60-120 x 40-100 pm, globular, sometimes sub-stalked.