Drowning themselves in the intense scent of a dish with truffles, as for example the cheese gnocchetti we suggest you, is an honour each gourmet yearns for.
The differences between black and white truffles
From a botanical point of view, there’s no difference between black and white truffles. From a cooking perspective, though, they can be distinguished by their use: black truffles can be consumed in large quantities; white truffles, on the other hand, are used to flavour dishes and must be employed thriftily. Besides, black truffles are edible only when cooked, whereas white ones can be served raw, grating them directly on food. Finally, black truffles are the more common. White truffles are instead peculiar to some Italian regions, such as Piedmont, Emilia-Romagna, Marche, Umbria, Abruzzo, Molise, Basilicata and Calabria.