kneeling truffle

Wednesday, November 16th through Saturday, November 19th


call 510-547-5356 or reserve online

We first got the idea of going to Italy to obtain the truffles for our truffle dinners sixteen years ago, after a shipment of specially selected truffles with Oliveto’s name and address on it got lost in Heathrow Airport. Although the truffles were located within a few hours, the following year we went to Italy for the truffles ourselves and have been doing so ever since. By so doing, we stay in good touch with Giorgio (our principal truffle hunter), know that our truffles are fresh and salubrious, get the best prices, and have a wonderful time to boot.

This will be Chef Jonah’s first truffle event at Oliveto, and we can’t wait to see how he intersperses the traditional with the creative in his menu. Because our white and black truffles are harvested in Piedmont, Tuscany, and Umbria, many of the dishes will derive from a northern Italian sensibility.

The flavor and aroma of truffles being utterly of those places, the most evocative truffle dishes are traditionally based and composed of ingredients grown close to where the truffles are found. Fortunately for us, we live in an area which has access to those ingredients and Oliveto’s kitchen practices the same artisanal methods of food preparation practiced in northern Italy.

Please join Chef Jonah Rhodehamel and the staff at Oliveto and allow us to shave a few grams of white truffle (Tuber magnatum Pico fresh from the Crete Senese) over some tajarin al burro right under your nose.

We will be posting reports from the hunt as Oliveto co-owner Bob Klein and General Manager Shane Walker pursue this year’s bounty — conversing with truffle hunters, cooks, and our old Italian friends along the truffle road. Follow along here.