you say? that has an ignominious ring to it, doesn't it? Sure enough this is not a truffle pizza, but rather a truffled pizza, prepped for your enjoyment with truffle oil by a culinary fluffer. And yet this is intriguing. The blend of flavors, the taleggio in particular, a product local enough to be considered local in Piedmont. It’s also creamy, and funky, and one of my favorite cheese. Is this something that must be tried, even with or rather especially with inferior truffles that need some extra lift but please loose the truffle oil.
This also opens up the wine pairing options available to us. This sounds like it would be wonderful with all the usual suspects but think about aged examples of rustic French country wines like Marcillac or Grolleau from the Loire, or some old Musar!