Truffle Boy, Inside the secretive world of truffle trading

Ian Procayasa, a truffle dealer, shares his passion for Spanish winter black truffles from Aragon. He describes his journey from being called the 'truffle boy' to becoming a key supplier for fine dining restaurants in New York. Ian highlights the rarity and value of truffles, which are hard to cultivate and have a short shelf life. He explains the logistics of importing truffles from Europe and selling them to top chefs. Despite the challenges, Ian loves his work, living a life immersed in the aroma of truffles.

What is the unique quality of the Spanish winter black truffles mentioned in the video?

• Bitterness

• Spiciness

• Alluring earthiness

• Sweetness

At what age did Ian Procayasa start his journey in the truffle business?

• 24

• 15

• 18

• 20

Why are truffles considered extremely valuable?

• They have a long shelf life

• They are easy to cultivate

• They are grown above ground

• They are rare and hard to find

What is the shelf life of a truffle once it is found?

• 3 days

• 30 days

• 7 days

• 14 days

Which of the following is NOT mentioned as a part of the truffle clearance process at JFK?

• FBI

• Homeland Security

• USTA

• FTA