But since the first snow puts an end to the collection of truffles we had to take advantage of our good fortune since it has yet to snow here.
We began with Ariotto's typical antipasto plate, then the serious truffle shaving, tasting and smelling commenced - truffles shaved over risotto, then the famous tajarin (fresh egg pasta) followed by a second course of beef braised in wine. A sorbet cleared our palates for the truffle finale, a simple fried egg topped with the remaining shavings. A huge dessert in the shape of a truffle and a few of Susie's "brut e bon" cookies completed our feast. Wines were chosen by Marina to go with the meal, we started with a Chiaretto, then a Dolcetto and finished with Barolo and Moscato with our dessert.