Highlights
I asked John Magazino of Primizie Fine Foods, one of the leading truffle importers in the country, if he was noticing any decrease in demand. “If anything, there’s more,” he told me, adding that the global appetite for white truffles, especially the ones from around Alba, Italy, has utterly outstripped the harvest. From Macau to Dubai to Chicago, there are never enough to go around. And, Magazino explained, there are fewer truffles every year, thanks to global warming and the leeching of fungicides into the soil, among other things. “There’s been a general decline over the last 15 years in both quantity and quality of white truffles,” he told me. “And the market just has to live with that, because truffles can’t be faked or formulated.”
The source article White Truffles: Why They're Such an Expensive Delicacy was published October 20, 2010 by TIME Magazine .
