Italian white truffle season is well and truly over. Fans of the pungent fungi will have to bide their time until the next crops ripen in the summer. But it’s not all bad news, because winter heralds the arrival of its sister plant: the black truffle.

In stark contrast to the intense flavours of its white variety, the black truffle presents a much subtler, fruitier taste profile. They’re even cooked differently. The former is usually served raw, while the latter only reveals its true character when exposed to heat.

Although everyone knows black truffles fetch a premium price, few are cognisant of its health benefits. As a member of the vegetable family, it’s low in fat and carbohydrates but high in protein. Best of all, it’s cholesterol free.

If all this truffle talk has given you the munchies, you’re in luck. The DiVino Group is currently offering epicurious diners a perfect chance to experiment with this precious culinary ingredient. From now until 31 March, each of their four restaurants – DiVino, DiVino Patio, Carpaccio and Spasso – have a ‘No Menu, No Limitations, No Rules’ special. Guests are invited to choose how much and in which way they’d like their black truffles done, with no limitations.

If you’d rather leave the menu creation up to the professionals, that’s fine too. Each restaurant is showcasing three unique dishes to satisfy both uninitiated and experienced truffle aficionados. Keep an eye out for Carpaccio’s Carnaroli Risotto with beetroot and Parmesan fondue. Another standout is the slightly sweet Seared Ahi Tuna with carrot cream and roasted baby carrots. All dishes are topped off with generous shavings of black truffle.

No matter which way you take your truffles, you can dine guilt-free, safe in the knowledge that these so-called guilty pleasures are actually healthy treats. Buon appetito!

Text: Tenzing Thondup