I was also rather surprised (see link below) that Giorgio Baldi served white truffles in spring, so I asked him. He told me that he keeps or aquires (his English is nothing to write home about) some white truffles preserved in olive oil and when he has them he will serve them out-of-season. He said they were not as robust as the fresh truffles but a fairly close approximation. Sounds kind of like a "Confit di Tartufo Bianchi." I asked him if he charged the 80-odd dollars/plate that his in-season truffles command and he laughed saying, "No, Bobby...justa 25."