Instead of being eaten raw, these beloved truffels are best used as a special spice: when cooked, the truffles “melt”, creating a special delicacy. The prices are exorbitant but these truffles are especially intense in flavor and aroma.
Only 10 to 16 grams of this unique concotion are needed to transform a plate of noodles into an awesome taste-explosion. The fantastic sensation and complimentary aroma are almost too much for most to describe. Alain Ducasse, star chef from Monaco, characterizes the pricey food as “smelling like garlic and old Parmesan”. It might not sound particularly appealing but it makes for a truly fantastic dining experience. The best white truffles are generally available in mid-October and are predominantly grown in Italy and Croatia. Be forewarned that faux “truffle oil” doesn’t contain the true truffle aroma, but chemical scents.