Fresh White Truffles – Tuber magnatum

White truffle is a wild harvest, not a farmed crop, so it only exists a few months a year. The season typically opens in early October and runs through late December, with November as the peak. If you're planning a dish, an event or a gift for this year's harvest, read our white truffle season guide for exact timing, sizing and how far in advance to order — or call us at +1 (628) 226-5795 to register interest now.

Fresh White Truffle (Tuber Magnatum): Season, Uses and Storage

Fresh white truffle, botanically Tuber magnatum, is one of the rarest ingredients in European cuisine — pale, knobby skin outside, cream-to-tan marbled flesh inside, and an aroma no other food comes close to. It's often sold as "Alba truffle," though that name only applies to lots actually harvested near Alba, Piedmont; genuine Tuber magnatum also comes from Le Marche, Tuscany and Istria. Curious about the distinction? Our guide to Alba truffle vs Tuber magnatum breaks down what the name actually means and how to verify what you're buying.

How chefs and home cooks use it

White truffle is always served raw, shaved at the last moment over something warm, plain and fatty:

• buttered tagliatelle or fresh egg pasta
• risotto finished with butter and parmesan
• soft scrambled eggs or a fried egg
• warm potatoes, polenta or a mild, young cheese

Heat destroys the aroma within seconds, so it goes on top of the dish, never into the pan. Our full breakdown of how to use white truffles covers five classic Piedmontese dishes and the rules that keep the aroma intact from kitchen to plate.

Box sizes and grades

Available in 100g, 250g, 500g and 1kg boxes, across three grades:

• Extra Class and First Class — whole, well-shaped truffles for table-side shaving and presentation
• 2nd Class — smaller or irregular pieces, ideal for kitchen prep, chopping or infusing, at a lower price per gram

Storage after delivery

Refrigerate at 2–4°C (35–39°F), wrapped in dry paper towel inside a sealed container, and change the paper daily. Brush clean only right before serving. Fresh Tuber magnatum holds its aroma for about four to six days, so plan the purchase around a date rather than storing it indefinitely.

When it's in season

Fresh white truffle is a wild autumn harvest, available roughly October through December, with November at its peak. Planning ahead for this year's season? Read our white truffle season guide for exact timing and how far in advance to order, or call +1 (628) 226-5795 / email info@trufflecart.com to register interest now and secure allocation before restaurant demand takes the best specimens.

Frequently asked questions

Should fresh white truffle be cooked? No. Shave it raw over warm food immediately before serving to preserve its aroma.

When is white truffle season? The Italian harvest runs from early October to late December, with November producing the best combination of quality and availability. Anything sold as fresh Tuber magnatum outside that window is a different species, most often bianchetto.

How much white truffle do I need per person? Five to seven grams is a proper serving over pasta or risotto. Ten grams is generous. A 30g truffle comfortably covers dinner for four.

How long does fresh white truffle keep? About four to six days from delivery if refrigerated at 2–4°C, wrapped in dry paper towel inside a sealed glass jar, with the paper changed daily.

What's the difference between white truffle and bianchetto? Bianchetto (Tuber borchii) is a spring truffle, milder and much more common, often sold under the "white truffle" name outside the October–December window. True Tuber magnatum only appears during the Italian autumn harvest.

Can I pre-order for a specific date? Yes. For a date in November or December, order two to three weeks ahead. For events or holiday dates, contact us in September to secure allocation before restaurant demand takes the best specimens.