Piazza D’Angelo co-owners Luigi Petrone and Felicia Ferguson are heading Into what they call their “favorite time of the year.” For Truffle Week, from November 15-20, the restaurant is serving up dinner specials highlighting fresh black and white truffles from Alba, Italy.
“We will be serving crowd favorites and a few new items as well, all available with optional shavings of tartufi,” Petrone says. “We will also have some delicious Piemontese wines that we have been saving for just this occasion.”
For the unaware, truffles are the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus Tuber. Truffles are ectomycorrhizal fungi, so are usually found in close association with tree roots.
Now that we’ve gotten some of the science out of the way, truffles are dee-licious.
Many truffle species are highly prized as food. French gastronome Jean Anthelme Brillat-Savarin called truffles “the diamond of the kitchen.” Edible truffles are used in Italian, French and numerous other national haute cuisines. Truffles are cultivated and harvested from natural environments.