A traditional fondue from Piedmont in Italy's north -- a simple, homely recipe that features one of the region's best assests, truffles. Fontina, egg yolks and milk are warmed together in a heavy based saucepan. The melting mixture is then laced with shavings of fresh, pungent truffle. White truffle is the most typical in Piedmont. Use black, if you can't get white, but steer clear of truffle oil, which is usually a chemical concoction. Keep the fonduta warm. Then take a nice baguette or ciabatta bread and watch it happily disappear. This recipe is the most traditional, simple recipe for fonduta con tartufi you could ask for, inspired by the cookbook, Nonna Genia by Beppe Lodi -- a treasure of Piedmont's cuisine, it holds a collection of typical dishes from the Langhe area.