Truffle hunting in the Langhe. I’ll tell you about autumn

Characters and performers!

The fragrant Truffle is hidden underground. Near the roots of poplars, willows, oaks, and elder, preferably solitary trees, grows and matures the King of Tubers, Tuber Magnatum.

The preferred soil is loamy, moist, perhaps north-facing. The Truffle struggles to grow and mature if the summer is too dry. I explain these things to satisfy some curiosity. On the other hand, if you wanted to become a seeker of precious Truffle, you’d better try to “bribe” some Trifulau!

Here are the Trifulau, sharpening their “weapons” these days. They start taking their dogs to train in the morning or at dawn, so they are not distracted by noise, and the areas remain secret!

Meanwhile, the most colorful season has arrived. The hills of the Langhe begin to dress in yellow, orange, and red foliage like a curtain that must open on the most melancholy and sweet season.

So, let me tell you about the spectacle of the Langhe Truffle Quest. If you want to look like a native, you should try Alba white truffles or the trifula!

Truffle hunting dawn and surroundings, how it takes place

Truffle hunting in the Langhe: Why autumn is the best season?

It is cold at night because there is moisture in the air. Therefore, the precious hypogean fungus ripens slowly and thus tastes best when eaten.

Which then you know is all about the smell: try tasting a truffle with your nose closed; half the pleasure, or maybe more, will be gone!

At this point, someone will wonder if it is worthy of such fame; after all, it is just perfume or almost. Well, I say yes! That unmistakable scent, which I won’t venture to compare to anything else for fear of belittling it, is intoxicating, almost magical, so at least once a year is worth paying for! You only live once.

Here we come straight to the painful notes: How much does the White Truffle of Alba cost in its best season? The price is variable, depending on the year, how much is known, and the size: the more petite or broken truffles are, the less they cost. It is reasonable to think it is around 300/350 euros per ounce. In some more difficult years, it can reach over 600/700 euros per 100 grams. During the Truffle Fair, it tends to increase because there is more demand!

But how much is one pound of truffle? How much truffle is necessary to scrape for one dish?

An excellent, generous grating weighs around 6 to 7 grams. If the truffle costs 300 euros a pound, our rich dish will cost 18 to 21 euros. Of course, if we choose one of the many Langhe, Roero, and Monferrato area restaurants, we should expect somewhat higher figures.

Truffle hunting in the Langhe and tasting: What dishes do we pair truffles with?

The truffle has an elegant and sophisticated as well as unmistakable scent: it is essential not to cover it with intense flavors in combination; that is why the favorite and most recommended dishes are classic egg noodles (“tajarin,” perhaps the typical 40-yolk recipes) or simply with a fried egg (my favorite pairing!). Some people love it with raw meat, but I think it gives the best with hot dishes’ taste, of course! I also find it amazing with Fondue.

What wine to pair with truffles?

Pairing it commands the dish we “scratch” it, so we are safe with the critical, full-bodied reds typical of the Langhe!

But in the end, why is truffle so expensive? And the White Truffle of Alba even more so?

Indeed, marketing has played its part in enhancing the truffle, but the reason is its rarity and the difficulty in finding it. The one from Alba because it has a distinctly intense and recognizable aroma.

From this point of view, a truly unique experience is truffle hunting with a dog, accompanying the “trifolao” and his dog in search of the precious mushroom, perhaps at first light. It is exciting to witness the excitement of the dog sniffing all around and rushing into all the nooks and crannies in search of the truffle. It was thrilling to learn all the dog training techniques and understand how to extract the truffle, which must not break.

Here, this is the dimension of the truffle that I like the most: the idea of returning it to what it is, a natural product of the earth that is not just a luxury good for the tables of chefs around the world (this aspect comes later), but a fragrant mushroom that grows underground only in certain conditions and areas and for this reason becomes rare and precious.

A product that tells us about native Piedmontese-speaking “trifolao” and dogs that understand only that “language,” about a symbiotic relationship between them and their master, and above all, about ecology and the environment. Oh yes, because nature is not defeated as long as there are truffles. The truffle is born and grows only in the woods, and it is only by preserving them that we can still enjoy this wonder of nature. The truffle has a simple, peasant soul, much less sophisticated than many gourmet products. Ultimately, “he” only needs an egg in a frying pan to be at his best!

I could tell you many more things about the world of truffles, the plants that promote their formation, the areas where they can be found, and the various more and less valuable types. Still, I want to leave a little mystery as fragrant as the White Truffle of Alba!

To learn about this world, attend a truffle search and tasting or final lunch in the Langhe. I guarantee it will be unforgettable!