“It usually starts in an elegant dining room. A server leans in and whispers: Fresh Alba truffles have arrived.”

But what is a truffle, really?

Why is it so in demand… and so expensive?

For Courant Miami Magazine’s latest issue, I traveled to Piedmont to trace one of Italy’s most elusive ingredients from forest to table. From muddy boots and aging trifolau to six-month-old puppies learning instinct in the dark. From limestone soil and secret calendars to Michelin-starred kitchens that request truffles not just by season, but by size, aroma, and intention.

I walked the woods of Alba.

I followed the dogs.

I touched the cold soil.

This piece means so much to me. Not just because it tells the story behind one of gastronomy’s most romantic ingredients, but because it appears in this issue of Courant alongside so many local giants I deeply admire. To be included among them is truly an honor.

Read the article HERE and come into the woods with me. VOLUME 8, Page 22

If you’ve ever said yes to truffles without knowing why… this story is for you.