Tartufi

White truffles, highly prized by gastronomes, represent the epitome of fine dining. Unfortunatly, their hefty price tag renders them inaccessible to most of us. It can be found in Northern Italy and Umbria, where tartufi are integral to regional cuisine and festivals. 

The black truffle (Tartufo Nero), on the other hand, is more affordable and widely available, though it has less aroma and flavor. Black truffles can be found primarily in Piedmont and extending south to Umbria, along the Nera River.

The skin of the black truffle is wrinkled but similar in dimensions to that of white truffles. It is usually cooked to bring out its intense flavour, while the white truffle is mostly consumed raw because of its fragility and delicate aroma.  

Truffles are highly valued due to their rarity.  The main factor driving this rarity is the intricate and costly process of replicating optimal cultivation conditions, combined with the prolonged period necessary to produce truffles of significant worth.

In South Africa, imported truffle product, including sauces and oils, are the primary options available.

Home-made spinach and ricotta  ravioli with
 black truffle and cheese sauce