Alba White Italian Truffle

Truffles are the underground fruiting bodies of a fungus (ascomycete). They are mycorrhizal with the roots of many types of trees (oak, birch, poplar, hazelnut, and beech, among others).

What makes Piedmontese cuisine unique is its use of white truffles, named after Alba, in the center of the growing area. Alba is a small medieval town surrounded by hills. The town is best known for white truffles and wine.

White truffles are extremely rare outside of Piedmont, and they grow not only around oaks but around other tress as well; their musky erotic perfume, lumpy shape and aphrodisiac reputation have led to their nickname, the ‘testicles of the earth’. Season for Alba White Italian Truffle is September through November.
Alba White Italian Truffle

Mozzarella cheese

Mozzarella cheese originated in southern Italy and was originally manufactured from buffalo milk.

As a prominent member of pasta filata, mozzarella cheese is distinguished by a unique plasticizing and kneading treatment of the fresh curd in hot water which imparts to the finished cheese its characteristics fibrous structure and melting and stretching properties.

Traditional Mozzarella cheese is consumed as a dessert or appetizer in combination with fresh vegetables and cure meat.

Fresh Mozzarella is usually eaten uncooked, where its delicate milky flavor and soft texture make it well suited for salads, and sandwiches.

The cheese is soft, unripened, pulled–curd cheese. Mozzarella is still manufactured in Italy, but the type of Mozzarella now widely manufactured around the world is made from pasteurized, partly skimmed cow milk and is often referred to as pizza cheese or in the United States, low moisture, part skimmed Mozzarella.
Mozzarella cheese