Italy In SF

I just got back from Italy, where I spent ten days in my favorite season in Piedmont! Everything was amazing and great, but there was a huge highlight…

Do I need to say more? Isn’t this fabulous? Look at the variety, black and white truffles, and how big they are!

The most amazing usage of truffle has been on the tajarin, Piedmont’s name for tagliolini. Instead of being smothered in butter and served with shaved truffle, Giuseppe and his kitchen at Locanda Dell’Arco cooked the tajarin in a chicken stock, drained and sauteed with nothing other than the natural remains of the stock, and then plated it. Truffle was shaved at the table- in abundance. October in Piedmont is an amazing season!

Filed under: italy, Traditional Foods