According to Langhe tradition, you grate it on a nice dish of tajarin (very thin noodles) or on Piedmontese raw meat or even only on a fried egg. It enhances the dish and leaves a special and memorable flavor. Naturally, everything is accompanied by a glass of good wine from our lands. The great Star Chefs are inventing every day more or less elaborate dishes with which to enhance the precious ingredient, for example the chef Maurilio Garola who works at Ciau del Tornavento, one Michelin star, uses truffles with panna cotta (a typical Piedmontese dessert), but not only Italian ones, for example Björn Frantzén in Stockholm, two Michelin stars, uses it with scallops