What's the big deal with truffles?

I'm one of the younger serious eaters around here, so excuse me if I sound ignorant! I recently tried truffles for the first time, shaved over a dish of rigatoni in a light cream sauce. But I didn't "get" them.

Based on all I've read about truffles, I had always thought that they would really elevate a dish to something incredible. They did add a subtle earthiness to the pasta, but not enough to justify the price! Am I missing something here? Am I unable to taste the magic of truffles?!


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