白松露, or white truffle, is a highly prized fungus known for its unique aroma and flavor. It primarily grows in specific regions of Italy, particularly in Piedmont, and is typically harvested in the fall and winter months. White truffles thrive in symbiotic relationships with the roots of certain trees, such as oak and hazelnut. The rarity and difficulty of finding white truffles contribute to their high market value. They are often used in gourmet cooking, enhancing dishes like pasta, risotto, and eggs. Chefs appreciate their ability to elevate flavors, making them a sought-after ingredient in fine dining establishments worldwide.