I recently had a delicious dish of lamb ravioli at Lupa. It was covered with truffles (white, I think), and when I tasted just the truffles, the flavor was very subtle. I have limited experience with truffles, and I'm wondering if that's the way they are supposed to be. Do they usually have a big, bold flavor or are they the kind of subtle ingredient that makes other things taste better and brings a dish together? Do different kinds have dramatically different tastes? I'm prepared to be educated.