As if the stormy weather weren't enough of an indicator, the cold season's arrival has been marked by the appearance of our favorite early winter produce, such as persimmon and the first batch of hedgehog mushrooms. However, nothing brings more excitement to our staff (and patrons!) than the return of Alba white truffles.
If you've ever had these heavenly Italian imports shaved over your food, it's an experience nearly impossible to forget -- the sensory intoxication that occurs in your nose and mouth is unlike anything else. However, if you have yet to try them, you are incredibly fortunate to still have this experience ahead of you.
Alba white truffles are harvested in the countryside just outside the two cities of Alba and Asti, located in the northern Italian region of Piedmont. Though other areas of the world including Croatia and France also cultivate white truffles, those from Alba are considered of the highest quality. Truffles have been a European delicacy for centuries, and at Altura we take them very seriously.
Chef Nathan Lockwood arranged the truffles for a tantalizing photoshoot this week, and pictured above you will see both the Alba white truffles and the Burgundy Fall truffles, which are imported from Northern Italy and are also quite remarkable on several cold season dishes.
Though truffles complement a number of foods ranging from scrambled eggs to steak, Nathan's favorite presentation is the Alba white truffles shaved over finely-cut tagliatelle pasta with butter and sage. Below, Nathan prepares the gorgeous, long sheets of pasta which will become the delicate strands in the truffle dish.
Truffle season spans mid October through late December, so don't miss what promises to be a sensory adventure waiting for you here at Altura Restaurant!
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