Since time immemorial the truffle is more than a simple element of good cooking. It is a world made of passion, culture and history.
This is all very well represented by Carlo Cracco's essay. Savoury recipes are enriched by literary and journalistic quotations. Each page seems to exhale the charming scent of the white truffle and the fascinating atmosphere of the Langhe.
The book, also translated into English, is made precious by Claudio Papola's artwork, a real tribute to the king of the table, the truffle.

Sergio Gandrus, Librando.net, January 2003