Getting to the serious stuff....

One can not pass through the Barolo wine region without buying some of their powerful vino.

I am also a fan of the lighter Dolcetta d'Alba. We stopped off at the Domain Marchesi Di Barolo.

They also had an assortment of dried pasta and pickled porcini mushrooms. I was in heaven when I asked me husband, 'what's for lunch?'

Direction ALBA: Black Diamond and Barolo Wine Country

After a several days of idyllic existence at Casa Cambi, my husband and I head over to the land of delicious encounters: truffles and earthy Barolo wine. Unfortunately, we are out of the loop for white truffle season since the summer truffles are already long gone and the winter truffles are still hibernating somewhere near a friendly oak tree. We stop and rest our bags in Alba. Tonight is my birthday so we ask the concierge for a "special" restaurant. Since we have been in Italy, we have not had a bad meal. There is a speciality pasta the Piedmont region called, Tajarin. It is like fettuccine but half the width...They pair it the simplest tomato sauce that I have yet to duplicate to their perfection. I have become addicted to their Tajarin pasta. Is this a bad thing?