Great Eastern White Truffles - TUES
Great Eastern White Truffles - TUES

Great Eastern White Truffles - TUES

Villa Fungi

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The truffles are taxonomically known as Tuber canaliculatum (otherwise known as the Great Eastern white truffle, the Appalachian truffle or the yellow furrowed truffle). These truffles foraged are from Maryland and West Virginia in the Appalachians, by Jeff Long and Barbara Davis-Long along with Este, their truffle-hunting dog.

Truffles come in 1/2 oz units, enough to shave on top of 4 servings of pasta.

Jeff, before identification by DNA sequencing, named the truffles “Lagotto” truffles for Este, as it was Este who, strictly by happenstance, discovered their presence in West Virginia. In James Trappe’s book, Field Guide to North American Truffles, the late James Beard himself declared these truffles “exquisite” because of their strong aroma but milder flavor and they are wonderful used raw shaved on dishes right before serving.

Did You Know? The Lagotto Romangolo dogs from Italy have been used throughout Europe for many years to hunt truffles. Their keen sense of smell and their natural love of truffles have proved them to be the crème de la crème for finding these prized fungi. Este comes from a family of truffle hunting dogs, so hunting truffles is really second nature to him. “Dog Harvested” is preferable to raked truffles as the latter causes all truffles to be unearthed, including those that are immature or unripe. Raking also disturbs the delicate truffle ecosystem present in the soil.

StorageStore fresh truffles in the refrigerator in a plastic container wrapped loosely in a paper towel. Or, in a jar with rice to absorb excess liquid. Open the lid once a day to allow CO2 to escape.
Use: Use a microplane or truffle slicer. These shaving truffles are best when sliced directly on to hot fatty food like pasta with cream sauce or macaroni and cheese.

Tom of Villa Fungi has been foraging for decades in the DC-area. He has often foraged for top chefs in the DC-area. He has sites all throughout the East Coast and always forages with sustainability in mind. He forages only enough, so his sites can regenerate from season to season.