These days, premium ingredients like caviar and foie gras are mere clicks away from your doorstep. Yet how can one tell that they’re getting their money’s worth? The Peak enlists industry experts for advice on how to identify the best-quality ingredients.
07 Truffle
White truffle season is upon us. If there was one word to sum up truffles, it is “aroma”. The best place to get truffles, according to chef Beppe, would be Southern Piedmont for white truffles, central Italy for black autumn truffles and Perigord and Manjimup for black winter truffles.
White truffles are best used raw, shaved over chilled or warm food while black truffles are best used when cooked into sauces to give a distinctive, earthy flavor.
