White Truffle the Precious - Tuber magnatum

Description
Tuber magnatum or White truffle the precious or White winter truffle is the most expensive of all species. due to its rarity and fine quality. The White Truffle is consumed raw, if it is cooked it loses all its aromas, its aroma is intense, pleasant reminiscent of a mixture of garlic and cheese. Its taste, which is intense and pleasant, resembles garlic. It has an irregular shape, lobed, with small grooves, diameter usually from 2-6 centimeters. It has a smooth skin and a pale yellow, ochre, beige and sometimes green-yellow color. Its flesh is initially whitish, pale-brown and brown-red when ripe, with anastomosed fine branches. It has a strong smell reminiscent of a mixture of garlic and cheese, with a strong and pleasant taste of garlic. Tuber magnatum requires fertile soils, with sufficient micronutrients, that receive enough rainfall, well-drained, shady places with limited temperature variation and at an altitude of 200-450 m. It is harvested in autumn, several centimeters below the ground, in broadleaf forests mainly with oak or hazelnut.

Preservation of fresh truffle
The cleaned truffle is kept as well as the one we keep in the ground, under the following conditions:
Truffles should never be kept in water.
They should not remain in water before cleaning.
Brushing should be done under drinking water.
Wiping after washing (very important) should be done in a cool place so that the temperature difference between drying and storage is as small as possible.

Storing the truffle
Truffles absorb oxygen and exhale carbon dioxide along with aromatic substances. At a temperature of about 0 degrees Celsius, not much lower, respiration and oxidation are minimized. However, the longer they remain in such conditions, the more aroma they lose. For the proper storage and preservation of the truffle after collection, the largest amount of soil is cleaned and a thin layer is left for better preservation. They are washed and brushed only when they are to be used to avoid the risk of deterioration.
Origin Greece.