Tremen­dous Truf­fles

Taste & Flavors - - CONTENT -

Known as 'the di­a­monds of the kitchen', truf­fles are usu­ally found at the roots of trees and are lo­cated with the aid of spe­cially trained an­i­mals. There are over 2,600 va­ri­eties of truf­fle, but only three are classed as elite truf­fles: white, black win­ter and black sum­mer. Priced on a weekly ba­sis, the cost varies de­pend­ing on avail­abil­ity and qual­ity.


White truf­fles or 'tri­fola d’alba' usu­ally come from the Pied­mont re­gion in north­ern Italy and the coun­try­side around the city of Alba. They are the most valu­able truf­fles on the mar­ket with a price tag that starts at $3000 for one kilo­gram. Avail­abil­ity: Sep – Dec Cook­ing tip: Don't cook white truf­fles. Slice them raw di­rectly onto dishes.


Although one of the most valu­able truf­fles on the mar­ket, they are still 10-20 times less ex­pen­sive than white truf­fles. Avail­abil­ity: Oct – March Cook­ing tip: Can be served raw or warmed slightly.


These truf­fles have a black ex­te­rior and an off-white in­te­rior. Found across Europe, they have a more sub­tle fla­vor than other truf­fles. Avail­abil­ity: March – Oct Cook­ing Tip: Stuff them un­der chicken skin.


Black truf­fles can last up to one week in a re­frig­er­a­tor; white truf­fles will only stay fresh for 3-4 days. Be­fore stor­ing in the re­frig­er­a­tor, wrap the truf­fles in pa­per tow­els and place in a plas­tic con­tainer. Be sure to change the pa­per tow­els daily.


Clean fresh truf­fles with some cold wa­ter and a tooth­brush to re­move soil and dirt. Cut them into pa­per-thin slices with a very sharp knife. You need at least 10 grams of truf­fle per per­son, oth­er­wise you will need to add truf­fle but­ter or truf­fle cream to in­ten­sify the fla­vors in the dish.


A tagli­atelli with a lit­tle but­ter or a sim­ple risotto and shaved truf­fles.

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