General Discussion 7


Ira Kaplan | Aug 22, 2001 12:26 PM

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.

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