Sniff Sniff, Yum Yum.
Like children and their comic book heroes…
- Words by Guido Barosio
- Photos by Bob Noto
- Illustrations by Federico Taddeucci
Truffles have enchanted people since 1600 BC (during the times of the Sumerians and of Giacobbe, the patriarch) for an irresistible and almost infantile matching of smell, pleasure and taste. It’s the ‘aroma you eat’, because truffles have zero baseline organoleptic and pro- teic properties. Alexandre Dumas called this volatile kitchen Lord the ‘Sancta Santorum of the table’, while Lord Byron kept it on his desk because the aroma of truffles stimulated his creativity.
There are many enduring food legends about truffles, but this precious food has also suffered at the hands of some. We can estimate for example that a plate of fresh pasta with shavings of white truffle could cost 180 euros in about 5 or 6 years time and that towards the year 2030 Alba restaurateurs could be present- ing the last of their dishes with Tuber Magnatum Pico. The client? A Russian, an Indian, maybe even a German, and the price will depend on an auction that will be in its final stages… Should we be worried? Certainly. Really worried? Perhaps not yet. History can take unpredictable turns, and this can at times be redeeming…