bertolli says ... ...

black truffles should be mixed in with the food, e.g. roasted hen stuffed with truffles under the skin, instead of being shaved on top of egg pasta (which is suggested with white truffles).

this is b/c the aromas of black truffles are not as effusive as white truffles, and it takes time for the scents to mingle.

that explains the blandness of the black truffle on egg dish in SF some time last year - for the longest time i thought it's the regional factor (the black truffles we got were from oregon). yet to try them the way bertolli suggested though..

(sorry the photo is out of focus..)



p.s. bertolli is the chef and owner of oliveto (one of my fav) in oakland, CA ; used to be at chez panisse.