Vincenzo Scarmiglia, executive chef at Sirio (Aria, 877-230-2742)

“Truffles are such a luxury in the culinary world, and I really like to play around a lot when they are in peak season. We use them on pasta, pizza, dessert, everything. The white truffle season is usually only through November and December, sometimes a bit longer, but then you start in with black ones and that carries on until March or April. A few years ago they began to cultivate black truffles we could get in the summertime, so between all these, and the summer or Burgundy truffle, we’ve got them fresh to shave on our pastas year-round.”

Theo Schoenegger, executive chef at Sinatra (Encore, 248-3463)

“The white truffle is the ingredient I’m obsessed with. I’m from the northern part of Italy, so it’s close to my heart, something very pronounced and delicious if you know how to use it well. The best white truffle comes from the Piedmonte area, and the season is very short. But it’s a spectacular product. There’s nothing better than risotto or fettucine with truffles. So many times I’ve been told by people that it would be their last dish, if you can imagine someone planning their last supper. That’s the ultimate compliment.”