A fungus among us

Agribosco truffle oil

Noshing & Sipping by Theresa Regli

It was the French culinary philosopher Brillat-Savarin who wrote than no meal can be truly gastronomic without truffles. When added to a dish, pieces of the pungent, earthy gem are often accompanied by a few drops of overwhelmingly aromatic truffle oil. Agribosco, an Italian farm in Umbria, harvests both white and black truffles and infuses extra virgin olive oil with them. Just a few drops of the oil (which is very strong) makes a decadent addition to many recipes, particularly those that call for shavings of fresh truffle. A 10-centiliter bottle -- which will last a while, since the oil is used in such small amounts -- costs $19.99 at Marty's Liquors in Allston.

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