So far, all is well in Truffleland. I arrived last night in Barbaresco, surveyed the truffle scene this morning in Alba, and talked to confidants in Umbria. I feeling pretty good about this year’s offering. Better truffles are just now coming on and a very good rain just passed, which will only improve things.
Aldo Vacca from Produttori del Barbaresco was taught that proper truffle shaving meant completely covering the dish. Here he demonstrates. This was a block-buster truffle. We ‘re at Trattoria Antica Torre in Barbaresco, famous for their hand-cut tajarin, which is made with only flour and egg yolks.