How to Make the Most of Europe's Winter Truffle Season
by Michaela Trimble - Travel+Leisure
Jonathan Harris, truffle expert and cofounder of La Tienda, looks forward to southern Europe’s winter, when trees and truffles are well watered and healthy. During this time, the fungus is at its most fruitful, making it ripe for producing the finest quality truffles.
“Southern Europe has a very special ecology that supports intensely aromatic and flavorful truffles,” said Harris. “Winter truffles, both white and black, are unique to Europe and are the most prized in the world. There are other species of truffles in parts of North America and Asia, but none compare to the quality produced here.”
There’s a reason truffles harbor a nutty, often woody taste: “Truffles are a symbiotic fungus,” said Harris. “They depend on trees like oak and hazelnut to provide them with sugars, and, in turn, they provide essential nutrients to the trees.”
This is why truffles are the perfect complement to olive oil, cheese, and even honey. For a winter holiday, consider making the most of southern Europe’s winter truffle season with not-to-miss experiences spanning Italy, France, Switzerland, and Spain.
Southern Italy
With Southern Visions, guests gain intimate access to Southern Italy’s truffle trade on a journey into the Umbrian countryside where the truffle was born. Hosted by renowned chef Giancarlo Polito, the thrill of the hunt ensues just as morning dawns.
As truffle dogs sniff and source the finest treasures, travelers harvest the truffles straight from the earth, plucking the fungus fresh from its soil casing. The unmistakable, pungent scent is immediately released, and the sensory experiences culminates in a gastronomical study at boutique hotel Locanda del Capitano, located in the hilltop town of Montone.
In an area where authentic culinary arts are still widely in practice, the hotel offers a veranda peering directly into picturesque alleyways of the village—a perfect setting to enjoy the food and wine for which Italy is famous. Chef Giancarlo Polito makes his selection of truffles and presents cooking techniques, transforming the bounty into dishes like his signature cheese fondue, quail egg, and truffle cappuccino.
