The white Alba Truffle

Truffle and Tajarin      copyright 2017, Clay McLachlan

Truffle and Tajarin    copyright 2017, Clay McLachlan

Truffles are the kings of local cuisine, whose character is that of an autumn cuisine. It has strong scents and intense tastes, that are easily matched with great wines. And, over all, truffles: a season’s smell.

In Alba it is traditionally eaten raw, sliced with an appropriate tool: it’s exquisite on hot food and light sauces; ideal with fonduta, tajarin and risotto; excellent over raw meat and mushroom salads. But gourmets love it also with simply cooked eggs.

Those are all dishes that let the gourmets taste all the truffle’s wonders; many have argued, therefore, about which is the beat kind of truffle: the smooth, regular one that grows in the Roero, or the knobbly, knotty one that grows in the Langhe.

A kind of cooking that deeply involves all the senses, also thanks to the much talked about aphrodisiac vortues of this mushroom. Truffles, those “cite pugnà ‘d bej seugn” (little handfuls of sweet dreams), are said to have been made to warm people up.