Fresh White Truffles

—Gregory Mottola

Every year around the end of September, gastronomes and epicures start to pick up on a scent that emanates from Italy and wafts its way to every major food city around the world—the intoxicating smell of white truffles. It’s the beginning of white truffle season, and nowhere on earth is the trifola d’Alba Madonna better than those found in the woodlands of Piedmont’s Alba region. Chefs seek them out for the same reason that diners do: nothing approaches their flavor. A mere shaving can fill an entire restaurant with a head-turning symphony of earthy aromatics that are both primal and refined. If you think you’ve experienced the taste of white truffles because you’ve had so-called truffle oil drizzled on your French fries, then you’re kidding yourself. Most truffle oils are a…

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Cigar Aficionado (Digital) - 1 Issue, September/October 2022

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