The ones you seek by the way are the "Piedmont" white, Tuber magnatum pico; or if I could suggest a back-up, the "Pˇrigord" black, Tuber melanosporum. These are the clbuttic strongly aromatic truffles of legend. (You can find out more by searching online under those phrases; some info is in a posting "Truffles: A few basics," I've tried a couple of samples of Tuber oregonense ("previously T. gibbosum") from Oregon, and some of the other much-less-expensive secondary species lately popular (and occasionally found sold as the clbuttic species, fraudulently, in the United States). They were creditable, unique wild mushrooms but different in aroma and 10-1000 times less intense.
But back to the practical question: When I've bought truffles, live, in the past in California it was either direct fom an importer who supplied restaurants, or else via a specialty food retailer having a relationship with such an importer. If I were in a new area and wanted to find such a "connection" quickly, I'd approach restaurants that use truffles (preferably, after dining there!) and ask the kitchen about it (making it obvious that it is not a case of a compebreastor trying to hijack the restaurant's source). A local hotshot food writer or journalist, reachable e.g. via a major newspaper's Web site, might be another source of info.
Where to Buy Fresh Truffles Near the Valley 973There are a considerable number of truffle species with the clbuttic old sneaker-durian aspect that makes them a must for egg dishes. Thirty years ago when I was living in Milano and Turino...
Hope this helps. Good luck! --MH
