Seasonality of the truffle
There are nine varieties of truffles in Italy which are edible but only six which are widely available: Bianco pregiato, Nero pregiato, Scorzone, Marzuolo, Invernale, and Nero liscio.
Truffle harvest calendar
Aroma is oh-so important as it heavily influences your sense of taste. White truffles have a “balanced and delicate scent of garlic, hay, and honey” and should never be cooked. Their taste is subliminal when freshly shaved over risotto, pasta, or scrambled eggs.
Black truffles, on the other hand, weave their earthy flavour into dishes during the cooking process, like with cheese fondue or juicy roasts. They can also be grated fresh over pasta, eggs, or sautéed mushrooms on toasted croutons.
Infuse softened, unsalted butter with finely grated truffles to savour with a fresh, crusty baguette, baked potatoes, or to brush over meat before serving. Full bodied red wines pair well with truffle dishes and in Piedmont, you’ll no doubt find just what you’re looking for at any of the region’s intimate boutique wineries.