This recipe is made with the black truffle of Umbria, which is liberally used in many dishes throughout the region. These elusive fungi grow under the trees in the local woods and forests and are sought out by specially trained dogs, then dug up by the truffle hunters. Although neither as expensive nor as intensely flavoured as the white Piedmontese truffle of Alba, black truffles taste unique, and are highly prized both within the region and throughout the world. The international black truffle festival of Umbria always takes place over the last weekend of February in the lovely medieval town of Spoleto. The flavours of truffles and eggs marry together beautifully, so this frittata has a taste that is really very special, making it ideal for a celebration.
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