Truffles are fungi that grow underground. Like mushrooms, which are also fungi, they give dishes a distinct aroma and even give elegance to a common or garden fried egg. The truffle family includes some prized varieties such as the Tartufo Nero di Norcia (or prized black truffle) and the Tartufo Bianco di Alba (or prized white truffle), which only ripen in certain months of the year and are only eaten fresh, since they cannot be preserved. These truffles give the dish an unmistakable character and should be paired with a wine that is intense, persistent and, above all, elegant. Egg, pasta or rice dishes with prized white truffle can be paired with great white wines, such as an evolved Chardonnay or even a fine classic method spumante. But a great Pinot Noir or a noble Barbaresco would also make a fine impression. It is better to choose superior red wines such as Barolo, Brunello di Montalcino or a great Aglianico del Sud when truffle is served with meat dishes. In wine-truffle pairings, we should only avoid tannic reds that are too young.