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Italian · V The Canonical Dishes · Piedmont

Tajarin di Trifolau con Tartufo Bianco d'Alba

Alba

‹ Piedmont

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I

Origin

Piedmont — Langhe, Alba, Cuneo province (October–December white truffle season)

II

Description

The purest expression of the white truffle from Alba: fresh egg tajarin (very thin tagliolini made with 30–40 egg yolks per kilo of flour) dressed with nothing but browned butter (or clarified butter) and generous shavings of fresh Tuber magnatum Pico (Alba white truffle). The dish contains no other ingredients of note — no cream, no garlic, no Parmigiano that might compete. The truffle's extraordinary aromatic intensity (garlic, honey, earth, gas) demands an absolutely clean stage: only the egg richness of the pasta and the nuttiness of the butter. Eaten during the October–December white truffle season in the Langhe.

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The Thread

—Both are egg-rich thin pasta dressed exclusively with butter and truffle — the Périgord uses black truffle (T. melanosporum); the Langhe uses white (T. magnatum); same technique, different species French
—Contemporary Japanese chefs apply the white truffle shaving technique to warm noodle dishes — the same principle of aromatic volatility requiring immediate table service Japanese
—Both are Italian truffle pasta dishes; the Langhe uses white truffle with no additional flavouring where Norcia uses black truffle with garlic and olive oil — the white truffle's greater intensity demands the purer treatment Umbrian
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Flavour Context

The egg-rich pasta is a golden thread; the browned butter provides nuttiness; and the white truffle delivers its extraordinary compound of garlic, honey, earth, and musk in each thin shaving — an experience available only in season, only with fresh trufa magnatum, only in this form

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