"Do you think we could get this without the truffles?" one of my friends asks me, as we stare at our $40 pizza. The bubbly surface is covered in béchamel, pecorino, and large slices of black truffle—wobbly edged, quarter-sized slices of the mushroom, maybe a half-ounce's worth. You should be able to smell this pizza across the room, but that earthy-funky truffle aroma is absent, and the flavor is only discernible if you pluck a slice off the pizza and chew on it while breathing heavily through your nose. (Not a pretty moment for me.) A diner sitting next to me at the communal table leans over: "Those can't be real truffles," he says, "or that... More >>>