White Truffle: 2026 Season, Price and How to Recognise It

The white truffle: the king of truffles

The white truffle (Tuber magnatum Pico) is considered the most precious truffle in world gastronomy. Unlike the black truffle, it has never been successfully cultivated: every truffle grows wild in the woods and is found by truffle hunters with their dogs. This rarity, together with a short season and a shelf life of just a few days, is what makes it so sought after.

It grows in symbiosis with oaks, poplars, willows, lime trees and hazels, in cool, damp, chalky soils. Besides Piedmont, the best areas are the Apennines between Romagna and Marche, Tuscany and Umbria. Luna Nuova's white truffles come from the woods of Romagna and Marche.

When does the white truffle season start?

The white truffle season runs from October to January. Each Italian region sets its own foraging calendar by decree, so the exact dates change from area to area and from year to year.

• October: the season opens; the first truffles
• Late October – November: the peak begins; the strongest aroma and the widest availability
• December: still at its peak, with very high demand for the holidays
• January: the season closes; truffles become scarcer

The size of the harvest depends heavily on the weather: it needs regular summer rain and a mild autumn. That is why availability changes every year, and even every week. For an overview of all varieties, read our guide to the truffle season.

How to recognise a genuine white truffle

Recognising a real Tuber magnatum is essential before you buy, especially online. These are the features to check:

• Peridium (skin): smooth or slightly velvety, ochre-yellow, cream or light beige, without the warts of the black truffle
• Gleba (flesh): marbled, from creamy white to light hazel with pinkish hues, crossed by thin white veins
• Aroma: extremely intense and penetrating, with notes of garlic, aged cheese, honey and hay; you smell it as soon as you open the package
• Shape: irregular, often lobed or dented, because it adapts to the soil it grows in
• Texture: firm and compact to the touch; a soft truffle or one with dark patches is old or overripe

Beware of the bianchetto: the bianchetto truffle (Tuber borchii, also called marzuolo) looks similar, but it ripens from January to April, has a sharper, more garlicky scent and costs much less. A "white truffle" offered in spring is not an Italian magnatum.

How much does white truffle cost per kg?

White truffle has no fixed price list: the price changes from week to week, sometimes from day to day, because it depends almost entirely on how many truffles are found in the woods. When finds are scarce and demand from restaurants and food lovers stays high, the price rises within days; when the season is generous, it falls.

Within the same season, the difference is made by:

• Size: large, regular pieces are rarer and cost more per gram than small pieces
• Timing: the first truffles in October and those wanted for the December holidays are the most sought after
• The year: rain and temperatures at the end of summer decide how many truffles will grow

As a market reference, during the season the Centro Nazionale Studi Tartufo publishes the weekly truffle price index (borsino), the official price of Alba white truffle for average pieces of 15-20 g. Our prices, updated according to what is found, are always on the fresh white truffle page. For everything that affects the price, read our guide to truffle prices.

2026 season: how has it started?

The 2026 white truffle season looks set to be a difficult one. In the woods of Romagna and Marche, during the first weeks of foraging, finds have been far below expectations. With less truffle available, prices are likely to stay high and the largest sizes will probably be the first to run short.

Our practical advice: if you have an important occasion in November or December, don't leave it to the last minute and keep an eye on availability. We will update this section during the season.

Extra, First or Second Grade: which one to choose?

The difference between Extra, First and Second Grade is the size of the pieces, not the species: both are white truffles from the same season.

• Extra (pieces over 30 g, often above 100 g): the largest and rarest truffles of the season, unique pieces to present whole at the table or to give as a gift. Price on request, with a reply within 24 working hours: request a quote.
• First Grade (15-30 g pieces): larger, more regular truffles, easy to shave into wide, striking slices. Ideal for special dinners and gifts.
• Second Grade (6-15 g pieces): smaller or irregular pieces with the same aroma. Cheaper per kilo and perfect for grating over tagliolini or a risotto at home.

How much white truffle per person?

For a pasta dish, a risotto or eggs, allow roughly 5-10 g of white truffle per person. 25 g is enough for 3-4 portions, 50 g for a dinner for 6-8 people. The aroma is so intense that a few shavings are enough to transform a dish.

How do you use white truffle in cooking?

White truffle is only used raw: cooking would destroy its aroma. Shave it into paper-thin slices with a truffle slicer, directly over the hot dish just after serving: the heat of the dish releases the aroma.

The classic pairings are the simplest, because the truffle must remain the star:

• tagliolini or tajarin with butter and Parmigiano
• white risotto
• fried or poached eggs
• beef tartare or carpaccio
• cheese fondue

For a festive dish, try our white truffle and champagne risotto. And for an extra touch on pasta, white truffle butter makes a perfect base before you shave the fresh truffle.

How do you store fresh white truffle?

White truffle is the most delicate of all and loses aroma day by day. To store it properly:

• keep it in the fridge at 2-6 °C, in the least cold part
• wrap each truffle in kitchen paper
• place it in an airtight glass container
• change the paper every day, because the truffle releases moisture
• do not wash it until you use it: brush it just before slicing

It should be eaten within a few days of arrival, so it is best to buy just the right amount for the occasion. All the details are in our guide on how to store fresh truffle.

How to buy fresh white truffle online

Buying white truffle online is safe when the seller ships quickly and keeps it cool, because every day in transit costs aroma. Luna Nuova ships fresh truffle only from Monday to Wednesday, so it never sits in a warehouse over the weekend, by express courier in 1-2 working days. We ship to Italy, Switzerland, Germany, France, Belgium, the Netherlands, Denmark and Ireland.

Wondering whether to choose white truffle from Alba or from Acqualagna? We explain it in our comparison of Alba and Acqualagna white truffle.

White truffle: frequently asked questions

What is the difference between white and black truffle?

The white truffle has a smooth, pale skin and a much more intense aroma, and is only eaten raw; it ripens from October to January and cannot be cultivated. The black truffle has a dark, rough skin and a gentler aroma, and can also be warmed. White truffle costs many times more. Read more in white truffle vs black truffle.

Why is white truffle so expensive?

Because it cannot be cultivated, it only grows in a few areas of Italy, the season lasts a few months and it keeps for just a few days. Supply depends entirely on nature and the weather, while demand from restaurants and food lovers worldwide is very high.

Can you freeze white truffle?

You can, but we advise against it: freezing ruins the texture and most of the aroma, which is exactly what you pay for. It is better to buy the right amount and eat it fresh within a few days.

Where does white truffle grow in Italy?

White truffle grows mainly in Piedmont, Emilia-Romagna, Marche, Tuscany, Umbria, Molise and parts of Lazio and Abruzzo, in damp woods with oaks, poplars, willows, lime trees and hazels. Luna Nuova's white truffles come from the woods of Romagna and Marche.

How long does fresh white truffle last?

A few days. White truffle loses aroma every day after it is harvested, so eat it as soon as possible, keeping it in the fridge wrapped in kitchen paper that you change daily.