Truffles are known in Italy as ‘tartufo,’ from the Latin word ‘tuber’, or “lump.” Truffles are found in colder, humid climates of southern Europe (Piedmont, Tuscany and Umbria regions of Italy), and grow under various tree species, drawing nutrients from the tree roots to grow. Black truffles (nero pegiato) are available in winter (Nov-Mar) and are infused with hints of earth and chocolate.

Preparation: Black truffles should be consumed as quickly as possible, as they tend to not stay fresh for more than a few days. Store them wrapped in a paper towel in a refrigerator and replace the paper towel daily. Avoid humidity! Black truffles benefit from a bit of gentle heat during the cooking process to mute their stronger taste.

Food Pairings: Pasta (what else?). Shave the truffles over your favorite pasta.

Alcohol Pairings: Stay on the lighter side so as to not overpower the flavor of the truffles. Stick with white wines or light reds if consuming meats or other rich ingredients.