Tajarin al Tartufo Bianco d'Alba (Italian Tajarin with Alba White Truffle) There are perhaps six ingredients in this dish and two of them are flour and salt. Tajarin are the thin hand cut egg noodles of the Langhe, made with a yolk count that would look absurd anywhere else in Italy, and from late autumn to the first weeks of the new year they are eaten in Alba under shavings of Tuber magnatum Pico, the white truffle that made the town famous. The sauce is butter. Not butter

Omelette al Tartufo Bianco e Parmigiano Reggiano (White Truffle & Parmigiano Reggiano Omelette) This is the most refined omelette of the collection. Fresh white truffle, Parmigiano Reggiano, butter, and eggs need almost nothing else. Unlike black truffle, white truffle should never be cooked. Its extraordinary aroma comes from volatile compounds that are quickly lost with excessive heat. For this reason, the omelette is cooked first and the truffle is shaved over it only at t