Black gold
For our Food & Wine writer, Graeme Phillips, the excitement of holding freshly-dug truffles “in your hand, putting them to your nose, inhaling their heady aroma and realizing that they’ll never smell better than they do right now, straight out of the ground, and that we’re holding and smelling the only fresh truffles available anywhere in the world at that moment, is indescribable”. The saga continues here.
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