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Chef Elise Wiggins of Panzano's is hard at work incorporating some of the giant white truffles her kitchen just received from Alba, Italy.
What kind of dishes they will go in? A classic Piedmonte Tajarin pasta with sweet butter and grated parmesan, a bruschetta of prosciutto with scrambled eggs, a truffled risotto, truffled Amatriciana sauce with housemade garganelli. If you go at brunch, the truffled omelette with mushroom, spinach, and fontina should hit the spot.