First volume of the series “Omnes Artes”, the author introduces us to his personal view of the white truffle. “You know it but you can’t define it, you perceive it but you can’t savour it, you draw near to it but don’t grasp its soul. Phoenix of international gastronomy, utopia of the senses, the white truffle is essentially scent, and only thereafter taste”. A well-known artist, Claudio Papola, has conceived an original work included in the book.