I think the price and relative scarcity of the truffle is a part of its allure. If it became cheap something else would occupy its niche.
At least for me truffles are extremely overrated in the taste department.
At least for me truffles are extremely overrated in the taste department.
Truffle oil is made (the good one) from the rests of the truffles or from too tiny ones, and not-so-surprisingly if you use real, good truffle and real, good olive oil, it is a good product.
Most of it is however made with inferior quality oils and with artificial flavourings, and quite frankly it is usually terrible.
Any dish with truffle be it the superior "white" or inferior "black" kind is usually any normal, not particular savoury in itself dish (like the mentioned "tagliatelle al burro") on which the truffle is added at the end in tiny slices, often (this is what is done at home and in "high level restaurants") by bringing on the table the truffles and the special tool to slice them, and everyone slices what he/she finds adequate on his/her own plate. The tool is like this one: https://www.youtube.com/watch?v=7NucklhqTRU