White truffles, scientifically known as Tuber magnatum, are among the most prized and aromatic truffle species, often referred to as the "diamond of the kitchen." They are primarily found in the forests of Piedmont, Italy, especially around the town of Alba, and are also present in regions like Istria and parts of central Italy. These truffles grow underground in symbiosis with the roots of specific trees, such as oaks, willows, and hazelnuts.

In culinary applications, white truffles are typically shaved raw over dishes like pasta, risotto, and carpaccio to preserve their delicate aroma and flavor. They are best enjoyed fresh, as cooking can diminish their unique sensory qualities.

Proper storage involves keeping them in a cool, dry place, often wrapped in paper towels and stored in airtight containers to maintain freshness.