Good as gold.

These fresh white truffles are like a magic wand for your savory dishes. Also known as alba truffles, they’ve got a pale cream or brown flesh and pungent, earthy aroma, so they’re highly coveted by truffle hunters and chefs. They’re foraged right in Italy—Piemonte, Toscana, Emilia-Romagna, and Marche, to be specific—from September to December, so enjoy that flavor while you can. Our advice? Add it to risotto, polenta, or even eggs. We also love it sliced over pasta (half an ounce per serving should do the trick) so you may wanna snap up a truffle slicer while you're at it.