In the region of Piemonte, there are at least 20 great towns drenched with the culture of food and wine that are specific to each of the hills or valleys that they are situated on or in. But the one that to us says the most about the spectacular and yet simple “vera cucina piemontese” is the small hamlet of Alba.
Asti has the more beautiful market and Barolo has the name, but it is in Alba where the white truffle achieves its maximum exposure. This is clear most obviously on Saturdays in prime truffle season throughout October, November and December in the Mercato del Tartufo, where truffles are sold over a long square table to tourists from Germany and Switzerland as well as the off gastro-tourist from anywhere else. We love the regular daily truffle business where regular sellers stand around the piazza around 9 or 10 in the morning, except Saturday and Sunday, and chat with the local restaurant guys or merchants from the neighboring towns, occasionally pulling a brown bag out of their pocket to show a prospective client the stash and then haggling over the price. It is a true market economy with the price fluctuating from day to day depending on the size of the take and the perceived demand.
Truffles have never been successfully cultivated and are born of the climactic conditions of the spring and summer before their season from October through January. The quality (size) of the harvest is dependent on many things, the most important of which is the presences of enough moisture in the soil, derived from a nice and moist late spring and summer, combined with a not too windy or desiccating September that could dry the soil too quickly for the noble swollen root to expand. With great conditions, it is still an uncertain science and truffles are never cheap.
The truffles are served shaved raw, sliced paper thin with a mandolino, over every type of dish, most often onto the simplest of pastas, eggs, polenta or delicate braised meats, so as to maximize the intense fragrant and yet evanescent perfume of the king of tubers. A plate of local tajarin and butter with truffles can easily cost around 100 smackers so buyer beware when they offer truffles at the table without discussing the price tag, local restaurateurs assume that everyone knows the price of the rare soil borne diamonds.