One of the beautiful things about the Asti area is its variety: its landscapes, colours, patterned hillsides, atmospheres and cuisine. The “ciotola” is a simple dish made from common ingredients, knowingly combined to offer a rich variety of taste sensations. Prepared in a terracotta dish, on the bottom there is a layer of piping hot cheese fonduta, which is prepared separately, and topped with a layer of steaming polenta – the consistency should not be too stiff. Before serving, a raw egg yolk is poured into the centre of the bowl, to be cooked by the heat of the polenta. Once on the table, finish off with a generous sprinkle of grated truffle. The secret for eating this dish is to dig down to the bottom of the bowl so as to get a mixture of all four layers in each mouthful.