The myth of the truffle is one of gastronomic folklore. Its craggily rock-like appearance makes it the oddball of the fungi family, but the joke is on the other mushrooms. This year, however, the tables have turned and the truffle – at least the Italian white truffle and the pride of Alba -- has suffered a blow. Can we get our truffle fix in other ways? And are those ways even worth it? Read on to find out.
Not worth the truffle? from The Guardian
Molly Hannon is a freelance writer with a big appetite for all things food. She has written for the New York Times, NPR's Berlin station, GRIST, La Cucina Italiana, Wine Enthusiast, Gambero Rosso, TimeOut, Hemispheres, Fork Magazine and the Daily Beast. A native of Virginia, she spent the last three years traversing Europe sipping, sampling and occasionally overindulging.
Molly's writing focuses on food's cultural influences, narratives and literary legacies -- how they shape civilization and bring us together.
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