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 qualities make the Spanish winter black truffles unique?

What is the significance of the regions where truffles are found?

What challenges are associated with the shelf life of truffles?

Describe the process of how truffles are imported and sorted.

How does Ian Procayasa feel about his work with truffles?