The truffle. It’s the hallmark of haute cuisine. Sorry, caviar, but you’re no match for the truffle’s earthy-flavored tastiness, beloved by chefs and epicures alike. The specialty comes in several varieties, including black and burgundy, but Italian white truffles are the most revered, and in turn, the most valuable. Alba, a hilly area in the Piedmont region of northwestern Italy, is especially famous for its culinary gems, and it’s the place to look if you are hoping to find some.
I had never had real truffle (I thought it was a chocolate treat) until I went to Italy and was blown away by how even a little bit thinly shaved over a simple pasta dish could create such an explosion of flavour.