I have known Lorenza de' Medici since I was a child. Who would
have thought we would one day talk about tartufo in cyberspace?
These diamonds of the kitchen are at their best, Lorenza de' Medici
says, in their natural state, shaved onto pasta or rice, or over
eggs simply sunny side up. However, she has many recipes "to tease
gluttony" and she has graciously offered to share them.