The Alba truffle is certainly one of the best know truffle types - and the most expensive one as well. It is also called Piemont-Truffle or - more commonly - white truffle. It is the most appreciated truffle type in Italy.
Their skin is even and of yellow-green to ocher-yellow color. Their flesh is firm and their color is yellow-green, pale cream or brown with white to brownish marbling. Its taste reminds of a composition of garlic, shallot and cheese.
In the italian cuisine the white truffle is used to provide a golden touch to pasta or rice dishes. It is planed in fine slices or rasped freshly over the dish, as it will loose its taste as soon as it is cooked. This is also the reason why Alba truffles do not exist in preserved form.
In contrast, the white Alba truffle has nearly no significance in the frensh cookery, as the Périgord Truffle is more popular there.