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They were smoky and earthy at the same time.It wasn’t white truffle, it wasn’t black truffle.”.

Pasta with Robiola and Truffles.There are chefs devoted to sourcing locally who make specific exceptions for European truffles.“The world thinks truffle is all white truffle," says says chef Randy Rucker from Philadelphia’s.

"If I’m going to veer outside of our designated sourcing area of a 250 to 300 mile radius I’m going to go for the big stuff.If I’m shaving truffles on a guest’s plate for a $60 markup, no matter what the cost is on my end, I feel like the guest wants the Alba.”.

Steam helps the aromatic value of the truffle.. — Randy Rucker.

Rucker is notorious in Philly for his.Best Wine Decanter Design:.

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