The course I loved most at Ferrara was the homemade pasta with white truffles. Lucky for me I visited during truffle season and, boy, was I excited. The pasta itself was an egg noodle lightly dressed with a little cream and the wonderfully thin shavings of white truffles. The key to the white truffle is that since the taste and smell are so strong, you don’t need much else to go with it, nor should it compete with any other flavorful ingredient. This simple pasta brought out the best in the truffles and although the appetizers that preceded and the fowl entrée that followed were good, I will not forget this pasta. White truffles are truly magical.