A Farewell to Fungus - Truffles at Spiaggia

By Roger Kamholz in Food on Dec 3, 2010 8:00PM

If you ever wanted to see your paycheck dematerialize into a dazzling cascade of delicious, paper-thin confetti, there's no better time to do so than during truffle season. Long a staple of luxurious Italian dining, the precious tartufo will soon end its brief yearly run of availability.

We hear the kitchen staff at Spiaggia has decided to give it a fitting send-off by offering the diva of all fungi as a topper on a Blackmore wagyu ribeye steak, reputedly one of the best pieces of meat Earth has to offer. Both Tony Mantuano and Spiaggia's executive chef, Sarah Grueneberg, announced the special dish's debut last night via Twitter. Raised in Australia, the cows receive, among other amenities, a "secret ration of natural ingredients for 500-600 days." Make that two paychecks.