Interesting New York Times piece on the white truffle shortage:
Last year at this time, said Paulo Lima, export manager of Appennino Funghi e Tartufi outside Bologna, his company was shipping 35 kilograms (77 pounds) of white truffles every week. This year he’s been unable to ship more than a kilogram (2.2 pounds) a week. He said wholesalers are paying $4,000 a pound in the United States, where the weak dollar makes imported delicacies even more expensive.
Joe Bastianich, a partner in Del Posto, Babbo and other New York restaurants, said large truffles, the size of baseball, are selling for as much as $6,000 a pound, if they can be found.
And while they weren’t cheap, I think back to when I worked at Nicola’s and how generously white truffle would be shaved over certain dishes. At $4K to $6K a pound, that would now be one expensive garnish.
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