I was navigating through the crowd waiting for the bus outside of Cavalli Cafe on Stockton and didn’t notice the hand-written sign in the window. Owner Santo Esposito saw me passing by and ran out to tell me that black truffles (tartufi neri) had just arrived from Umbria. My heart raced as we hurried inside.

Santo opened the box with the black beauties inside. The truffle aroma wafted across the counter. I was overwhelmed and had to have one. I knew exactly what I would do with the tartuffo I was holding in my hand, my take on a classic Umbrian pasta.

I had chestnut flour in my cupboard so I made fresh pasta and served it with a simple black truffle sauce. Set a plate of pasta before each guest and shave truffle on top. The aroma of the Umbrian forest fills your head as you go in for your first forkful. The tender pasta has a delicate, sweet chestnut flavor that blends nicely with the woodsy truffles. (You can find chestnut flour at Italian delis and at many supermarkets or just substitute spaghetti or your favorite imported Italian dried pasta.)

Friends in Italia supply Santo with the best products all year: Tuscan EVOO from last fall’s first press; dried porcini mushrooms; chestnut flour; white and black truffles depending on the season. These black truffles were harvested just a few days ago. Don’t delay, get fresh black truffles at Cavalli Cafe now @ $2/gram.

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