At some of London’s fanciest restaurants, there’s little profit in selling one of the world’s most expensive foods: white truffles.
The mushrooms -- usually sold in shavings by the gram -- fetch about $1,200 a pound wholesale, up 67 percent from last year and the highest since 2012. Dry weather in Italy led to a smaller harvest and made the seasonal delicacy as costly as an ounce of gold. For chefs like Angela Hartnett, truffles are so pricey that she forgoes a profit to serve them.
