Dishes
Truffle in Italian cuisine
In short: truffles are fungi that grow underground among the roots of oaks, hazels and other trees. They are found with specially trained dogs and prized for their intense, earthy aroma. Italy is famous for the white truffle of Alba and the black truffle of, among others, Umbria.
White or black truffle?
- White truffle (tartufo bianco): mainly from Piedmont (Alba), but also other regions. Very aromatic, shaved raw over a dish. In season in autumn.
- Black truffle (tartufo nero): from, among others, Umbria (Norcia). Milder, tolerates some heat and is often used in sauces and creams.
Truffle cream
Fresh truffle is expensive and seasonal. That is why truffle is often used in a cream, with mushrooms as the base, bringing that typical earthy flavour all year round.
Truffle at Benoti
- Pinsa La Tartufo: truffle cream, wild mushrooms, crisp guanciale, rocket and Grana Padano fondue.
- Pinsa Benoti: tiger prawns, wild mushrooms, truffle cream and zucchini crisps.
Watch out for the word tartufo, though: on the dessert menu it means something else entirely. Read about the tartufo dessert.
Frequently asked questions
Which wine goes with truffle?
A Nebbiolo from Piedmont, such as a Barolo, is a classic pairing: both come from the same region.