With the arrival of autumn, the woods of Piedmont are painted in warm colors and the scents of nature are enriched with earthy and enveloping notes, among which the white truffle from Alba stands out, a true gastronomic treasure. Tajarin with White Truffle from Alba represents a celebration of this delicacy, a dish that embodies the essence of Piedmontese cuisine, whose simplicity is elevated by the quality of the ingredients. The preparation of these tagliolini, made with '00' flour and the freshest egg yolks, requires a mastery that is evident in the care of the dough and the rolling of the sheet, which must be extremely thin to ensure a light texture and perfect absorption of the condiments. Once cooked in salted water, the tajarin are dressed with melted butter and sage, creating a harmony of flavors that is enhanced by a generous sprinkle of Parmesan and the grating of truffle, the true star of the dish. This first course is typical of special occasions, such as festive lunches or dinners among friends, where the pursuit of authentic taste blends with conviviality. In Piedmont, tajarin are often prepared in variations that include different condiments, but the pairing with white truffle undoubtedly represents the most refined and sought-after version, capable of surprising even the most discerning palates. This dish is not only a way to enjoy high-quality ingredients, but it is also an invitation to immerse oneself in the culinary tradition of a region that has made gastronomic excellence its pride. With Tajarin with White Truffle from Alba, every forkful becomes a sensory experience that celebrates the beauty of Piedmontese cuisine and the richness of its territory.

Make a well with the flour on a work surface, pour the egg yolks and a pinch of salt into the center. Knead carefully and energetically. Roll out the dough very thin and let it dry, but do not let it become too dry. Roll it up and cut into tajarin (tagliolini). Cook them in plenty of salted water for a few minutes and dress with melted butter and sage. Sprinkle with grated Parmesan cheese and a grating of white truffle.