The stillness was broken only by the sound of breathing. All around us, rolling foothills and oak-covered peaks stretched into the distance, a gently shimmering tapestry of fall foliage. But the outward peace of this halcyon setting masked a burning secret. Beneath the roots of these forests, there was buried treasure–truffles, worth millions of euros and sitting in the cross-hairs of Italy’s legions of truffle hunters.

What is it about these warty fungus lumps that makes them so coveted? Is it their beguiling scent, an indescribable mixture of musk, mushrooms and earth? Is it their ability to make unremarkable dishes, like pasta or eggs, instantly pop with flavor? Or it is perhaps simply the cachet of unobtainability that drives their demand?

Their appearance may not be particularly eye-catching, but these small grubby morsels are one of the most expensive food products on the market. During bad harvest seasons, the price of white truffles can easily rise above €6000/kg. (For reference, this is about one-fifth of the price of gold.) And so, to better learn about this jewel of Italian gastronomy, we ventured to the king of truffle purveyors, Urbani Tartufi.
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