It's White Truffle season right now (Oct-early December) in Italy. Black Italian truffles are often jarred, but the fresh Italian White Truffle is "the diamond of the kitchen" and is only obtained fresh.
At $300/oz., they ain't cheap, but you shave them into paper-thin flakes with a truffle-shaver so just one truffle goes a long way in making ordinary things into something miraculous. One is good for many meals. That incredible funky, earthy fragrance is the thing. The rule is that you never cook truffle: only add it after the cooking. D'Artagnan has them now, until they run out.
My very best truffle experience was Woodock Ravioli in jus gibier, with shaved black truffle on top. Perhaps my best taste experience in my life. My chef pal and occasional hunting buddy made it for us, with Woodcock he had shot. (Non-American readers may not know that wild game cannot be sold commercially in the US. You have to fetch it yourself.)
Some friends treated us to dinner last Weds. night at their favorite Italian restaurant because they were having a special White Truffle Night there. We chose the Carpaccio with Truffle, the Truffle Risotto, and a wood-grilled Tuscan Steak on a bed of Truffled Potato. That's Italian! Not many places I know where you can get a real Tuscan steak. It's not bland like an American or Argentinian corn-fed steak, and it's grilled with Italian Bay.
They even had a White Truffle Gelato, but we passed on that.
I commented that, if I were eaten by a tiger on my way to the car, he would be pleased because I was White Truffle-infused.
Most of the time, when we want a truffle flavor, I just use truffle oil. It comes in either White or Black, and it is wonderful stuff. D'artagnan sells that, too. As with fresh truffle, you add truffle oil after cooking.
