Don’t have any trips to Alba planned, but luckily Market Hall in Oakland had one left today. They also have black truffles and they’ll throw in truffle eggs too.
Sounds good. A friend (Tuscany born and raised, a chef/restaurateur/sommelier/etc., awarded the title of “Cavalieri dell’Ordine della Stella d’Italia” last year) just arrived from Italy bringing a stash of Alba white truffles, with which he will make a pairing menu for me and a few other friends this coming Thursday. The comments above make it difficult to wait.
Although she doesn’t eat it, my wife bought some for me. The whites are very tasty, topped-up and rocked simple butter-and-cream spaghetti. Used the black to enhance scrambled eggs for breakfast.
I’ve bought everything that was offered today; pasta, white truffle cream, truffle butter and truffle oil. I’ve been very satisfied with all. You need to use a lot for the best taste. The truffle cream doesn’t beak up or evenly spread well on pasta (or maybe there’s a technique I don’t know), but I love it. It lasts longer than fresh truffles, but not as long as the truffle butter.