Tonight was the culmination of the coolest culinary thing I’ve ever done. For dinner I made tagliatelle al tartufo, tagliatelle pasta with white truffle, butter and Parmigiano-Reggiano, using white truffles we hunted in the hills of San Miniato, Tuscany, Italy. I also made truffle butter for freezing and truffle oil for refrigerating. The white truffles from San Miniato are among the most sought-after in the world. The aroma is intoxicating, intensely garlicky but not sharp, with other fragrant notes. Think “Garlique (for Men)” by Versace. We’ll post more about the truffle hunt in the days to come.

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