i've read some of the discussions about truffles in this forum. however i still have some qns. my sis and i will be visiting genoa in italy in early Nov. Since Alba is not too far, we're thinking of going there and have a taste of what truffle is like. We're just average travellers but we're adventurous in trying out different crusine or food.
Our qns are:
1. is this year's truffle season good? Some discussions said that this is quite a bad year. will things improve? 2. what's the avg price for a simple dish with truffle e.g. fried egg with truffle or pasta with truffle? 3. Can someone recommend good average priced restaurants which offer truffle in the menu? we would just like to order one truffle dish and some others. Since we have no cars, we hoped that restaurants are easily accessible.
Firs off, let me welcome you to the board. Have fun!
THe big issues on truffles is not so much the quality of a crop in terms of this is a good vintage vs a bad vintage, but more in terms of how much of a crop there is. This year looks like it will be a small crop from what I ahve heard. Small crops mean high prices. I have just looked at the Acqualagna pricing of truffles (70% of all Italian truffles are from there) and it looks very high. Small truffles (which are just as tasty as the bigger and more expensive ones but do not look as pretty) are going for about €1800 a kilo or about about €180 an etto (100 grams) or about $207. this works out to about $51.00 an ounce. In other words, yikes!
I would expect to pay about €15 or more for the truffle supplement. If you get to a local festa di tartufo, you can expect to pay that much for a dish with truffle on it.
Never having been in Alba, I cannot give a recommendation on a restaurant.
If you've never had truffles and are just curious to try the new flavor, there is no need for you to take buses and trains to Alba. Truffles while expensive, are not that rare an ingredient in Italian restaurants: certainly you will be able to find a restaurant, and probably many, in Genoa that serve dishes with truffles.
Dean and other savvy people will I hope excuse me for this very basic primer which will be helpful to any lurking Beginner in Trufflery that might be following this thread:
There are basically about 4 or 5 kinds, that are very different in flavor, availability, and price.
Alba is the gourmet's Temple to the True White Truffle, the most expensive; white truffles can be found elsewhere. There is also a very different much more common, far less aromatic white truffle that grows in North Africa (and probably other places as well, but that's the only place I've had any).
Black truffles come in 2 major types: the French truffle is by far the better and more expensive, as well as more versatile in the kitchen; the Italian black truffle is also quite good and somewhat expensive too. The flavors of the two are very different, and not interchangeable in recipes.
A type of truffle commonly seen in Italy, not bad, but no substitute in depth of flavor for the true black Italian truffle, looks like it on the outside, but when you cut it open is brown or even beige: the summer truffle (tartufo estivo, or "scorzone" -- from "scorza", the rind, since that's where its Truffleness is). This one should not be expensive.
thanks alot. I should be able to afford the 15Euro supplement And for that price, u're talking about the "tuber magnatum", right?
In that case, I don't think I need to detour to go to Alba. But will it be much more expensive if I go to restuarants in Rome or Florence?
Lastly, if I want to buy truffle's products home, what kind should I buy? I read a lot of articles which says that truffle infused products do not resemble the real thing at all.
Having just returned from Italy, I suggest that before you order a truffle dish that you find a restaurant that you like and then return for your truffle experience.
I learned this expensive lesson the hard way. Restaurant no 1, first time - beige truffles.
Restaurant no 2, first time - beige truffles.
Restaurant no 3, first time saw people being given same beige truffles. Went back again. Owner said, "For you, the good truffles, since you appreciate good food".
As Bill said, there is a major difference in depth of flavor.
Posts: 406 | Location: Madison, GA, USA | Registered: 31 October 2002
Infused truffle products are misunderstood in my opinion. When properly made, they are a wonderful ingredient. But in no way are they a substitute or a replacement or even an imitation of fresh truffles. They are totally different.
But take a good high quality white truffle oil and try it on a salad of Mache or of grilled asparagus and it is a treat. Truffle butter also is very nice. I like the truffle and porcini creams to top pasta.
Topic Closed
And for that price, u're talking about the "tuber magnatum", right?
