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Article: A trip to the Italian region of Umbria yields savory black truffle delights want to know more? TRUFFLING OFF TO UMBRIA.(Flavor/Gracious Living)(Recipe)
- Article from:
- The Virginian-Pilot (Norfolk, VA)
- Article date:
- May 16, 2007
CopyrightCOPYRIGHT 2007 The Virginian Pilot-Ledger Star. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: PEGGY EARLE
By Peggy Earle
The Virginian-Pilot
THEY TASTE LIKE the woods. Like nature.
"Gutsy, almost purple," is how television chef Mario Batali describes their flavor.
Their unique aroma is evocative, sensual. A tiny bit of them goes a long way.
Good thing, because, despite their far from attractive appearance (small, gnarly, knobby and wrinkled), they're worth their weight in gold - these days, about $50 an ounce, or $800 a pound.