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Truffle Season at Palazzo

Our white winter truffles, imported directly from Alba, have arrived. Our Head Chef David Giacomelli has developed a simple menu to accentuate the flavours of this luxury commodity.

Although the black truffles have found their way around the local social media scene, it is the white winter truffles from Alba that are sought after by the world’s best chefs.

So, what makes white truffles so special (and in turn, so expensive)? The simple answer is that white truffles are rare and the flavour they impart is second to none. With a season running from late October/November to January, they are only available at this time in the region of Alba in the territories of the Langhe, Roero and Monferrato.

Unlike the black truffles, which have been mass-cultivated with some success in China over the last 15 years, white truffles are not cultivable. Truffle hunters set out to gather this prestigious harvest with pigs (and more recently dogs). In short, they are a luxury commodity in short supply and that supply is dwindling, mostly as a result of global warming and leeching of fungicides in the soil. They can’t be faked or formulated and the market has to make do with whatever nature provides.

The highest price known to have been paid for a single white truffle is the $330,000 paid several years ago for a 1.5kg specimen unearthed in Tuscany by a truffle dog, a price which literally made this gem a gastronomic treasure.

The aroma of white truffles is the first to hit you - pungent, with hints of newly ploughed soil and freshly fallen autumn rain. Their flavours are complex and pairs well with simple dishes that will not overpower the truffle.

Our truffle menu includes simple delicate dishes, that will accentuate the flavour of the truffle. Weighed and shaved at your table, these delicacies from Alba are a true delight for any foodie.

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