Berlin, Germany (Gastrosofie). Connoisseurs and critics are well aware that the International Alba White Truffle Fair takes place every weekend from 10 October to 6 December 2026, and that this marks the peak season for white truffles in Piedmont.
It is true that the harvesting season begins as early as September and ends in January. During this period, the truffles grow at a depth of around 5 to 30 centimetres.
It is clear that the world’s finest truffle-growing region lies around Alba in the Piedmont region of the Republic of Italy. However, white truffles also grow in other regions, particularly in Veneto, Emilia-Romagna, Marche, Umbria, Tuscany, Abruzzo and Lazio.
Yet the white truffles sought out and found around Alba are considered the finest. This is certainly also down to Giacomo Morra from Alba. The chef, restaurateur and hotelier put his idea into practice: to give the finest specimens as gifts to celebrities and thus to send them out. As a result, not only did the man become famous as the ‘Truffle King’, but so did the white truffles from Alba. Their reputation lingers just like the scent of white truffles.
Can you smell garlic, shallots and soft cheese too?
© Relais San Maurizio
Anyone wishing to search for and gather wild white Alba truffles (Tuber magnatum) in autumn will find a truffle tour the perfect choice. A good place to stay is the Relais San Maurizio, housed in an old 17th-century monastery. If travellers cannot find peace and quiet there, where else can they?
At most, a barking dog might disturb the idyll in the Lord’s vineyard. In autumn, this will be a Lagotto Romagnolo, a breed considered to be a water dog. Thanks to its outstanding sense of smell – garlic, shallots and soft cheese, as you’ll recall – this lagoon hunter is regarded as the ideal truffle dog. A Lagotto is not easily distracted by the scent of game.
Incidentally, white truffles from Alba do not really go well with game dishes. Their delicate aroma is fleeting. Moreover, white truffles must never be cooked. Not only would they be lost in the pot, but also in the strong, distinctive flavour of game meat (served with sauce).
