How could 13 decadent courses, all made with black summer truffles from Italy, have my name on them? Good breeding? A huge inheritance? A get-rich-food quick scheme? Nope. Like Blanche Dubois, I have come to depend on the kindness of bloggers. And boy did I hit pay dirt. Because I was invited to the second annual Trufflepalooza, in which hostess extraordinaire Erika Kerekes of In Erika's Kitchen served dish after dish of truffle-inspired fare. And let me tell you, she really knows how to put the truffle in a palooza.
The most celebrated types are the white truffle, which is the rarest and most valuable and native to Italy and Croatia; the black winter truffle, also called the black Perigord, named for the region in France, grows exclusively with oak and appears in late autumn and winter. This highly coveted specimen is more pungent and pricey than the black summer truffle from Italy that’s available from June to October. Milder with just the right amount of earthiness for a neophyte like myself, the black summer truffle will only put you in the poorhouse for a few years, provided you have connections.