|I’m off, celebrating my birthday with a couple of old friends in Piticchio, Italy. We visit some wine farmers and drink too much Lailum Laila, eat fantastic fresh pastas made by a (very old) neighbour, and we always buy some fresh white truffles at a small bar, wrapped in toilet paper, love it! My favorite recipe: 1 halved garlic, 8 tbsp unsalted butter, 3 sage leaves, 2 tbsp cream, seasalt – 500 gr fresh pasta – 50-75 gr white truffles > Melt the butter along with the sage and garlic, and gently simmer for 5 minutes. Season with salt & pepper and discard the garlic and sage. Add the cream and keep warm. Cook the pasta al dente in lightly salted boiling water. Drain and toss with the butter. Serve with the shaved white truffle on top.