It's white truffle time: here are some ideas on where best to eat it

But the Tuber Magnum Pico, the technical name for the precious white truffle, although the Alba truffle (famous for being given as a precious gift by the Savoys to rulers all over Europe) is also found in different regions of Italy. For instance, in Tuscany, especially in the areas of San Miniato, Crete Senesi, Casentino and Mugello, where the harvest is regulated by consortia and there are local fairs with a great tradition, so much so that the famous National San Miniato White Truffle Show has been generated. Or in the Marche region, particularly in Acqualagna (province of Pesaro-Urbino), with a national fair dedicated all year round.
And again:In Emilia-Romagna, between Bologna, Forlì and Parm, with important productions of prized white and black truffles; in Molise, between Isernia and Campobasso, one of the most 'silently' prolific areas in Italy for the white truffle. In Umbria, in the valleys of the Tiber and Nera rivers, where white and black truffles alternate with excellent quality.In Basilicata, especially in the Vulture-Melfese, Val d'Agri, Pollino and part of the Materana Hills, so much so that the Lucano Truffle Fair has been promoted.

Another important contribution to the truffle season is becoming that of theexperiential tourism of truffle hunting: "We have more and more requests from foreign tourists, especially Americans, who like to take an early morning walk in the woods with their dogs and then taste only what is on their plate at lunchtime. This is also a great turnover driver for local restaurants, perhaps in little frequented places, such as those in the Cirignano area, and a way to show them the local beauty,' says Francomario Belmonte of Slow Italy Tours.

And there are many restaurants serving 'all-truffle' menus for the season. Here are some of the most popular ones, to try at least once if you are a truffle lover.

When talking about Alba, the connection with chef Enrico Crippa and the Piazza Duomo restaurant is immediate. Here you are sure to find the most 'regal' white truffles, freshly found, fresh and impressive. In his seasonal menu dedicated to the "White Truffle of Alba", Crippa proposes an eight-course itinerary designed to celebrate this precious ingredient: a space that starts from the restaurant's own vegetable garden, passes through the noblest raw material and arrives on the plate in a perfect balance of technique, creativity and lightness. The price? 290 euro plus the price of the truffle per gram according to market quotations.

At Serralunga d'Alba, in the hills of the Langhe, the white truffle once again takes centre stage on the tables of Rei Natura by Michelangelo Mammoliti, inside the Boscareto Resort & Spa. The menu dedicated to the white truffle, called Best of Oro Bianco, proposes creations that enhance the unique and unmistakable aroma of the truffle, which is often shaved at the table to preserve all its fragrance. There is a choice of two variants, three or four courses, both accompanied by a dessert, with prices ranging between 240 and 260 euros, plus the cost of the white truffle by the day's weight. Among the most evocative creations are 'Attesa d'oro', with egg white veil, Raschera fondue and black truffle airtruffle, and 'Perla', with steamed scallop and spinach sauce.

To come to Cannubi, one of Barolo's noblest crus, is to lose oneself among vineyards that stretch out like a green sea. Here the Bertolini-Boggione family combines tradition and creativity, and lots of truffle: from the tajarin "40 yolks" to the plin, from veal cheek to "La Langa al piatto", each dish tells of the Langhe, with an extra grating of the white tuber. The tasting menu starts at 65 euro and goes through the classics of the territory, accompanied by Tenuta Carretta wines, with Barolo Cannubi at the centre of the experience.

Between the rows of Barolo, Coltivare is an agri-relais that celebrates country produce in a dual gastronomic proposal, contemporary and respectful of tradition. "The link with nature permeates the whole project": this motto takes shape on the table of chef Luca Zecchin, who with a thirty-year career, including experience at Guido's in Costigliole d'Asti, enhances native excellence by using local ingredients. Most of the vegetables come from the in-house organic garden and the eggs are from naturally raised hens. Piedmontese classics coexist on the menu - Lidia's plin with three meats, tajarin with 40 egg yolks and alpine pasture butter, marinated Albese veal loin - and more contemporary dishes such as ris e coi with cabbage, chicken ramen and wild boar sirloin with parsnip puree with rice koji, a balance between memory and innovation.

In Milan, too, there are many seasonal proposals featuring truffles; and here, too, we have made a small selection, as we certainly don't want to be exhaustive of those in the Langhe, where every good restaurant that respects itself offers its ad hoc menu in this period.

In the three addresses Giacomo Bistrot, Da Giacomo Arengario and Da Giacomo, the white truffle proposal reigns supreme. At the historic Da Giacomo, the menu opens with a white truffle pizzetta, fragrant and original, replacing the traditional tartare offered in the other restaurants, anticipating a path where each dish enhances the 'white gold'. Giacomo Bistrot tells of autumn in all its nuances: beef tartare with white truffle opens the itinerary, followed by creamy, enveloping first courses and second courses with great character. Finally, Da Giacomo Arengario, overlooking the spectacular Piazza del Duomo, combines a breathtaking view with a menu that echoes that of the Bistrot. Each dish becomes an invitation to experience a special moment, immersed in the authentic flavours of Milanese autumn and the magic of the white truffle.

The Rivington, in the Hyatt Centric hotel, dedicates an entire auteur menu signed by chef Emiliano Nelaj, which blends contemporary creativity and respect for raw materials in an "all truffle" menu, from the egg cooked at low temperature to the Carnaroli Riserva San Massimo risotto with parmigiana and shellfish bisque, to the Angus Triple A fillet and the white chocolate and truffle parfait, coffee crumble and truffle ice cream. The tasting menu is available for 105 euro, with the possibility of adding white truffle on the side.

A special dinner on Wednesday 19 November at the Ristorante Acanto dell'Hotel Principe di Savoia in Milan, in collaboration with the Albachiara Tartufi brand - a young company dedicated to the search, selection and distribution of the best truffles from the Langhe and Roero - and the historic Marchesi di Barolo winery - an expression of the territory and its oenological heritage.The evening will begin with a masterclass led by a trifolau expert who will guide guests through the secrets of truffle hunting. Then the chef Matteo Gabrielli, will propose a five-course tasting session (including potato and chestnut ravioli, veal sweetbreads and Darjeelinge tea powder and Tagliata di filetto di manzo al burro alle erbe, millefoglie di patate, cognà compote and fondo bruno alle nocciole), enhancing the aroma of the hypogean mushroom and the wines of the Langhe. through seasonal ingredients and pairings with a selection of Marchesi di Barolo wines, in a crescendo of aromas and flavours. Price: 170 euros per person, with matching wines, water and coffee included.

Even in the gastronomic offerings of Palazzo Parigi, the White Truffle of Alba becomes the protagonist of a dedicated menu that sees it embellish chef Stefano Pizzasegale's signature dishes: from Tajarin "Quaranta Tuorli" with butter to Egg cooked on the grill with potato mousse and Parmesan cheese.

On Thursday 6 November, chef Daniel Canzian's restaurant in the heart of Milan hosted 'Assolo di Tartufo', an evening entirely dedicated to autumn's most precious ingredient. The gastronomic journey began with a welcome from the kitchen and the original puffed bread, continued with the quail egg in a kataifi nest on Jerusalem artichoke and white truffle cream, and reached its climax with the 'white... and black truffle' risotto. It then moves on to potatoes in a salt crust with taleggio cheese fondue and truffle, to close on a sweet note with the Venetian. The menu costs 150 euros per person, with the possibility of a dedicated wine pairing, designed to enhance every nuance of the truffle and transform the dinner into a complete sensory experience.

And abroad, too, the white truffle is among the choices of famous chefs: Giorgio Locatelli, with his restaurant inside the five-star resort Amara Hotel Cyprus in Limassol, dedicates an entire menu to this prized ingredient, to showcase the best of Italy also abroad, to accompany his iconic dishes, such as ravioli stuffed with egg or over a simple (but mouth-watering) risotto.

At the restaurant L'Assaggio inside the Hotel Castille in Paris, starred chef Ugo Alciati signs a tasting menu entirely dedicated to the white truffle, masterfully interpreted by Executive Chef Sasha Arandjelovic. An itinerary that celebrates this excellence in its utmost refinement, through authentic and contemporary Piedmontese cuisine.