Summer Truffles at Quartino

Thinly sliced black summer truffles over a seasonal salad at Quartino.

Given the weather we’ve been having recently, it seems like summer may never come. But that doesn’t mean you shouldn’t enjoy the perks of seasonal summer ingredients. Quartino (626 N. State Street) has the perfect summer add-on to take your dish to the next level: black truffles. Dine at the restaurant any time between June 1^st and July 31^st and you can add a generous portion of thinly shaved black truffle for $5 to any dish on the menu. Executive Chef John Coletta says it’s the perfect way to “take the edge off summer.”

Quartino has been around for almost a decade, and Coletta has been steering the ship since the beginning. The truffles come straight from the forests of Molise, a region in southern Italy, and are abundant during summer months. He recommends adding them to a simple pasta or risotto to bring out their aroma. Fresh pasta, such as gnocchi or pappardelle, makes an ideal canvas. The best accompaniments are the least complicated: butter and Parmigiano-Reggiano will allow the truffle’s flavors to melt seamlessly into the dish. Coletta recommends a cold glass of dry prosecco to accompany anything with black truffle, especially during hotter summer months. It’s also a festive way to celebrate such a rare and sought-after ingredient. Coletta says by importing and offering this ingredient, it “brings the customer very close to one of the most foraged and celebrated foods.”