Baked Eggs
A simple recipe, which more than others will exalt the full fragrance of the truffle. The result will be astounding.
Ingredients: a dab of butter, 5 eggs, white truffle, Parmisan cheese, salt and pepper.
Place the butter in an oven-proof pan and heat it on top of a burner. Pull away the pan and break the eggs into it, and season the eggs with a pinch of salt. Alternate one layer of thin slices of truffle and one layer of thinly sliced parmesan cheese, sliced just as thinly as the truffle. Sprinkle with freshly ground black pepper. Place the pan immediately in the oven at a high temperature in order for the eggs to coagulate and the cheese to melt.

Polenta with Robiola and Ricotta cheeses and Truffles
A recipe suggested by one of Piemonte's most celebrated restaurants, Gener Neuv.
Ingredients: ½ liter milk, ½ liter water, 200 grams polenta corn flour butter, 500 grams Piemontese ricotta cheese, Robiola cheese, salt and pepper.
Bring the milk and the water to a boil; pour the flour while stirring amd cook for at least 1 hour. Separately, blend the Robiola cheese with the Piemontese ricotta cheese and season with salt and pepper. When the polenta is cooked, season it with a tablespoonful of butter. Pour the boiling hot polenta on top of the cheese mix and serve with a generous grating of white truffle.