26/11/2024
The white truffles arrive once a week from Piemonte. By the time this article is published, they’ll be gone, just like the black truffles from Umbria, whose precarious shelf life dictates a twice-weekly shipment. Each variety is flown from Italy to grace the pappardelle at Donato and Co. only when they are in season.
Upon suggesting to executive chef Gianluca Guglielmi that he might use truffles from another region—say the geographically closer Pacific Northwest—I receive a polite kind of scoff. One can smell the difference, he says, all the way from the end of the table…
It doesn’t get better than Donato and Co., where Chef Gianluca Guglielmi serves housemade Italian food with an emphasis on hospitality.