The traditional Langhe first course are tajarin, very thin egg ribbon pasta, usually served with butter and sage together with the extremely fragrant Alba white truffle, and stuffed pasta like “plin” ravioli (in Italian “ravioli al plin” or “del plin”). “Plin” in the Piedmontese dialect means “pinch”, in fact it is with a pinch that the pasta envelope is sealed in order to wrap and hold the filling.