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Fresh White Truffles – 1st Class Istrian White Truffle

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Fresh White Truffles – Istrian White Truffle

The Istrian white truffle Tuber Magnatum Pico is one of the most renowned in the world, and gourmets and culinary connoisseurs are increasingly attracted by this amazing truffle.

Informations:

Country

Croatia

Region

Istra

More about

Fresh White Truffles – 1st Class Istrian White Truffle

Product description:

White Truffles Fresh – Istrian White Truffle

End of season!

The Istrian white truffle Tuber Magnatum Pico is one of the most renowned in the world, and gourmets and culinary connoisseurs are increasingly attracted by this amazing truffle.

The discovery of the largest-ever truffle, which was then entered in the Guinness Book of Records, it’s a Croatian istrian White Truffle from the Zigante family. The most famous truffle habitat in Croatia is in Istria, and it makes Croatia the most potential ground for the rare White truffles.

What is a Truffle?

Truffles are a type of edible fungus  that grows underground, most commonly along the roots of trees such as oak, beech, poplar, willow and elm. They look like tubers and are often compared to potatoes because of their appearance.
They mostly grow from the size of a cherry to the size of an apple, but sometimes much larger specimens are found (such as the famous Zigante Millenium, which weighed 1,310 g). Two basic types are the most popular in gastronomy: black and white truffles.

Delivery:

After the hunting and selection, the Truffle is arranged and transported in special cold containers. We delivery your Truffle in a fast and safe shipping.

 

 

Cleaning:

  • The truffle should only be cleaned a few minutes before using it, under coldwater with a small brush.
  • As the truffle’s quite delicate, you don’t want to lose precious chunks of it, so be sure to clean the truffle gently.

 

Serving:

  • To get the most out of them, it’s best served as simply as possible—not cooked, but grated or finely slicedover a warm dish, which brings out its aroma.
  • Ideal with pasta, rice, eggs, raw meat dishes and fish dishes.
  • To appreciate the taste of the truffle at its best it should be consumed as soonas possible (in a few days).

Preserving:

  • Wrap each truffle in paper without removing the ground dirt.
  • Changethe wrapping every day.
  • Storein the fridge  (+2°C/+4°C) in a container which must be kept open to allow the truffle to “breathe”.  The aroma released during the maturation tends to be absorbed by milk, butter, cheese and eggs stored near the truffle.

 

Truffle Hunting Process:

Truffles are picked only when they are ripe. Looking for truffles or the so-called hunt is led by an expert truffle hunter, and the truffles themselves are found by trained dogs with a perfected sense of smell. This used to be done by pigs, but today it is a rarity. Although pigs are very skilled at finding truffles, they often eat whatever they find.

As soon as the dog points to the location of a truffle by digging with its paw and receives a reward for good work, the truffle hunter will carefully dig out the fungus and make sure not to damage it. He will then reseal the excavated hole to allow new roots to develop or new truffles to grow. The truffles are then washedsorted and evaluated, taking into account their smell, size, shape and general impression. During the evaluation, we can also cut into the truffle to see its inside colour. Sorted and cleaned truffles are finally packed for transport.

 

 

 

Truffle Hunting Process

Truffles are picked only when they are ripe. Looking for truffles or the so-called hunt is led by an expert truffle hunter, and the truffles themselves are found by trained dogs with a perfected sense of smell. This used to be done by pigs, but today it is a rarity. Although pigs are very skilled at finding truffles, they often eat whatever they find. As soon as the dog points to the location of a truffle by digging with its paw and receives a reward for good work, the truffle hunter will carefully dig out the fungus and make sure not to damage it. He will then reseal the excavated hole to allow new roots to develop or new truffles to grow. The truffles are then washed, sorted and evaluated, taking into account their smell, size, shape and general impression. During the evaluation, we can also cut into the truffle to see its inside colour. Sorted and cleaned truffles are finally packed for transport.

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