Where to Buy Fresh Truffles Near the Valley 973

There 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, I got a taste for the Italian whites, but over the years that taste has changed. I now find subtleties in truffles that make a difference and prefer the black varieties generally, but the Oregon truffles are pretty good for every day use, being on the stronger side. I once had a deli manager sell me white truffles when I wanted black and got all bent out of shape when I complained, not realizing that I was looking for a particular flavor profile, thinking the scarcity value and fashion should have been the basis for judgement. I have been very fortunate in my truffle consumption over the years, having a couple of private sources where the price is not prohibitive and had ample opportunity to experiment. One of my favorites is to let a truffle dry until rock hard and then rehydrate with sweet white vermouth and use for a duck egg and stone crab omelets. That reminds me I have on left in the fridge:-)

In summary, I would say that if you can tell the difference in a blind taste test, you may still find a species that is not so fashionable that suits your taste buds better than the French and Italian varieties. If it is just for prestige, then fly over to Italy, the prices are cheaper and the flights cost about the same as two ounces of Italian whites, and bring me back some :-).

JJ