Sponsored: Massimo Vidoni lifts the lid on one of the world’s rarest culinary treasures, revealing what makes the white truffle so sought-after and how its magic continues to captivate chefs around the world

There is a certain mystery surrounding the white truffle. The image of a forager and his loyal dog wandering through the misty woods of northern Italy, searching for this hidden treasure beneath oak and hazelnut trees, feels almost timeless. White truffles grow only in a handful of regions in Italy, with Piedmont recognised as their home. The rolling hills, hazelnut groves, and soft veil of morning mist give the region an almost cinematic beauty. In Alba, the capital of truffle country, the annual market comes alive each autumn as hunters gather to sell their freshly unearthed finds to the highest bidder.

Despite often being mistaken for mushrooms, white truffles are actually tubers, easily recognised by their pale marbled interior and unmistakable aroma. They grow underground in partnership with tree roots, and only the most precise natural conditions allow them to thrive.

For more than two decades, Massimo Vidoni, known internationally as TrufflemanDubai, has dedicated his career to these extraordinary ingredients. His journey began in New York, where he witnessed firsthand the fascination truffles inspire among chefs and diners alike. One of his most notable moments came in 1997 when he sold a 1.3 kg white truffle to Chef Rick Moonen at the James Beard House, a story that made headlines. Years later, in Dubai, now a global centre of gastronomy, Vidoni sold another remarkable truffle weighing over a kilo to Chef Francesco Guarracino at Roberto’s in DIFC.

Through his company, Italtouch, Vidoni continues to share his passion for truffles with chefs across the world. What began as a pursuit of nature’s finest product has evolved into a trusted source for premium truffles and truffle-based products, offering consistency, quality, and authenticity. His relationships with Italy’s most skilled truffle hunters ensure that each product reflects the care and rarity that define the white truffle itself.

When asked how truffles are best enjoyed, Vidoni’s answer is simple: shaved over fresh pasta or eggs, where their aroma can truly take centre stage. Increasingly, they are also finding their way into Asian cuisine, bringing unexpected depth to familiar dishes.

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