Truffle and Salt

truffle and saltWow. Now this stuff is amazing. Salt is the new in thing: smoked, seasoned, hand raked, purified, whatever. This one has little flecks of black truffle throughout and when you lift the lid and sniff?Well. It’s close to heaven. The first time I tasted it, we’d put some in a vegetable dish. When we sat down to eat, we could not figure out why it tasted so great. Then we remembered the salt and brought it to the table. Soon, we were trying it on just about everything. A sprinkle on cheese. Go ahead. On polenta or risotto? Do it! I’ve saved truffle oil for special occasions and then had it go rancid. Having the truffle in the salt means it should keep much longer and retain that powerful, indescribable, immediately addictive aroma.


One of the more knowledgeable wine and food writers on the scene today. I have watched her over the years and have always been impressed with her dedication to quality, literate style and organized mind.

-Chuck Williams, founder Williams-Sonoma

About Penni

Over 30 years as a food and wine professional, writer, and editor.

Cookbook author including:
'The Tra Vigne Cookbook' for Michael Chiarello,
'The Basque Kitchen' for Gerald Hirigoyen
and 'BurgerBar' for Hubert Keller.

Contact Penni Wisner