White truffles have a more delicate taste and a garlicky aroma. They are usually eaten raw, shaved very thinly over risottos, pastas, egg dishes and fondues.
Black truffles have a more intense, earthy and robust flavor.
Suggested Pairings:
Truffle oil can be added to pasta and egg dishes, soups, potatoes and adds a great flavor to roasted chicken and mushrooms.
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