Truffles?

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>>Fresh buffala mozzarella balls, with drops of white truffle oil and shaved fresh white truffles, garnished with a few roasted red pepper slivers and basil.<<

This intensely Piemontese menu bringing to mind a St Emilion or Rioja would be akin to perusing your Cd colletion for make out music and selecting Bad Brains or Green Day over Marvin Gaye or Johnny Mathis. I drink LOTS of non-italian wines (especially Champagnes and Argentinian Malbecs) but when the subject is food pairing for Piemontese specialties the answer is Nebbiolo or Ruche, not Merlot. Just the facts.