Tartufo nero, is of course a rich delicacy in Italy, particularly where my parents live, in Umbria (next door to Tuscany).
The scenery in the autumn is simply breathtaking, and the autumnal hues are also celebrated by a great gathering of wild forest mushrooms, and of course, truffles.
Because of the intense ans unique flavour, it's actually best to eat them as simply as possible.
And the best way, is either in a good, rich creamy risotto, or on plain tagliatelle, if possible, made with truffles.
If this appeals, let me know. I'll be happy to supply recipes. (In English....
(They may not fit well with the concept of "wellness diet and fitness", but a little of what you fancy, does you good...!)