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We made it back to Guido's
house and his mother showed us her find for the morning, about 100
grams. We rolled some film, said goodbye and headed for the truffle
fair.
The truffles were to be displayed to customers at precisely 12 o'clock.
A large tent had been put up for this purpose and everyone was waiting.
The locals were standing around looking at all the city folk and
foreigners and, of course, checking out the ladies.
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Once things got started, we
were promised an interview with the king of truffles, Gian Carlo Zigante,
but he was too busy. Within an
hour, the place was jamming. Busloads of Italians came pouring in -
folks, this is serious stuff! white and black truffles were on the table
and a buying frenzy started. Soon, I was swept up in the excitement and,
after elbowing my way up front, was soon picking up truffles and
smelling them. Oh man, these were some good smelling truffles! Before I
knew it, I had bought three white truffles and one black, all goose
egg-sized, for a couple of hundred dollars. In Italy, these would have
cost at least a thousand. What a deal!
Gian Carlo still couldn't see us so we retreated to a small café across
the street and became spectators. We were handed small menu cards, which
listed "truffles with eggs, truffles with pasta, truffles and gnocchi,
truffles with veal." We were in the
middle of the richest truffle country in the world and I wasn't waiting
for anyone. |
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I ordered a round of scrambled eggs and truffles for everyone, and a
carafe of house wine. Within 15 minutes, the whole town was packed and
so was the restaurant. Our order arrived
and it looked like scrambled eggs with large ants all over the top. The
locals prefer to grate their truffles rather than shave them -
interesting. That smell, oh, that smell! The unforgettable bouquet of
leeks, garlic, shallots and green onions. I took one bite and, OH MY
GOD! This is what I've been looking for. The eggs were from genuine
free-range Croatian chickens and, oh, what flavor. Folks, the
combination of eggs and truffles is made in heaven. Like caviar and
Champagne or Prime beef and good red wine. Sadly, my research into the
most flavorful American eggs revealed the following truth: Our eggs have
been systematically developed to be as middle of the road (taste-wise)
as possible. More on the truffle fair next week - I happen to have a
stash of Croatian truffles - see you later. |
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