I vividly remember the first time I had the pinnacle of all truffles, the white truffle (Tuber magnatum). I remember little about the dishes themselves, but like gastronome, Jean Anthelme Brillat-Savarin, I will never forget this introduction to what he described as, the diamond of gastronomy. I have also been gifted fresh Périgord truffle (Tuber melanosporum). Storing in an airtight container with organic eggs, which … Continue reading Digging for Treasure