'World's Top 3 Delicacies' White Truffle Sold at Ultra-High Price
The white truffle (Songro mushroom), nicknamed the "diamond of the underground," was auctioned for over 200 million won.
On the 11th, the Hong Kong South China Morning Post (SCMP) reported that a 908g white truffle from Alba, Piedmont, Italy, was sold for $154,000 (approximately 215 million won) at the 25th World Alba White Truffle Auction Charity Gala Dinner held in Hong Kong on the 10th.
Bidders from around the world, including Singapore, Vienna in Austria, Frankfurt in Germany, Bangkok, and Seoul, participated in the auction. The total amount raised through the auction was 30 million Hong Kong dollars (approximately 5.43 billion won). The auction proceeds were donated to Mothers' Choice, a Hong Kong charity supporting vulnerable children and pregnant teenagers. A representative of the organization said, "This support helps us provide essential resources to children."
This is not the first time white truffles have been sold at high prices. In 2005, a 1.2kg white truffle was sold to an anonymous Hong Kong bidder for 863,000 Hong Kong dollars (approximately 156.2 million won), and in 2006, a white truffle estimated to weigh between 1.5 and 1.59kg was sold to a Hong Kong businessman for 1.25 million Hong Kong dollars (approximately 226.25 million won).
Meanwhile, truffles are considered one of the world's three great delicacies along with foie gras (goose liver) and caviar (sturgeon roe), known for their unique aroma and taste. In particular, white truffles are called the "diamond of the underground" because, unlike black truffles which can be cultivated, they are wild and found only near tree roots 2 to 8 inches (about 20 cm) underground. Due to their low yield and the fact that they remain fresh only for a short period after harvesting, they are regarded as a rare ingredient.
White truffles emit a distinctive pungent aroma along with an earthy scent, and dishes containing white truffles are sometimes sold at more than twice the price of dishes containing black truffles in high-end restaurants.
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