Brillat-Savarin, the most famous French epicurean, once called the truffle the “diamond of the kitchen.” This highly prized and coveted food is integral to traditional French and northern Italian cuisine.
The flavor can make the most bland dishes come alive or it can accentuate flavors deep within complex dishes, too. Perfect drizzled over white pizza, mashed potatoes, egg dishes or risotto. Try pouring some over a bowl of Pappardelle’s mushroom or herb-based pastas, and taste how the flavors come alive! For an easy appetizer, top brown baguette slices sprinkled with some shredded mozzarella, and drizzle with Italian White Truffle Oil right before serving.