Truffles are used in a variety of cuisines have many applications in Italian food. But many may wonder, what exactly is a truffle? Read this article to find out more about this rare, yet flavorful ingredient.

1. What in the world is a truffle?
While at a house-warming party last weekend, we were enjoying some great appetizers - one of which
was a Truffled Eggplant Bruschetta, which was quite delicious and became quite a topic of conversation
mainly for one reason.....nobody seemed to know what a truffle is although it's unique taste was quite
compelling. So to begin, what is a truffle? A truffle is a type of fungus, a 'tuber' technically speaking,
that grows underground near certain trees when the tempertaure is warm and the soil is moist.
Northern Italy is known for its white truffles while France is known for its black truffles. Truffles in Italy
and harvested by specially certified 'Truffle Hunters' who used trained pigs and dogs to sniff them out
and find them.
White Truffle:
Truffles have many applications in Italian cuisine. The first thing to note is that truffles, since they are so
rare, are VERY expensive - some can cost up to $2,000 per pound! I have been in kitchens where the
chef keeps the truffles locked in the safe just to make sure that they don't disappear. They are also
extremely flavorful, just a small sliver will add a wonderful and pungent flavor to any sauce, soup or
pasta. Like aged cheeses, the flavor is best when it is freshly grated, which is why most higher-end Italian
restaurants will grate it over your entree right when it is served. The flavor is hard to describe with
words, so I suggest that you give truffles a try the next time you can. Here is my favorite dish utilizing
white truffles - the classic fettuccine with parmesan cream with freshly grated truffle: