I purchased a black truffle at Caputo's market the other day (1 o-clock on plate).  I'm not finding a good pasta sauce recipe, so I'll invent.  I'm using dried porcini's, shallots & butter, then the mushroom soak liquid, then white wine, then cream.  A little parsley, salt and pepper, mixed with farfalle, then some grated tartufo nero on top.  Mi piace molto.  Emilia had a bowl as well.

In the meantime, I've got a pork roast speared with carrots and braising in red wine on the stovetop.

The beverage of choice tonight is Michele Chiarlo Barbera D'Asti...