A few weeks ago, I headed up to Alba in search of the tartufo bianco, that coveted white truffle so hidden in the hard dirt of the Langhe region that finding even a small one is like striking gold, the edible kind.
Gastronomes are well aware of the deadly upward spiral of the Alba white truffle, the jewel of Italian gastronomy. Priced at under $1000 a lb. within my memory (which seemed expensive then!), this very special tuber has climbed over the years... in the 2012 season, over $3000 a lb.
If you're fortunate enough to have some white truffles on hand, here is heavenly way to use them. Chris Czarnecki, a 4th generation restaurateur and chef, demonstrates one of their signature dishes at The Joel Palmer House in Dayton, Oregon.