Listen up: truffles aren’t just for fancy pasta, pizza and risotto. Far from it. Take a leaf out of Chicago-based Piccolo Sogno chef Tony Priolo’s recipe book and whip up the simplest extra-luxurious dessert ever. Panna cotta, an Italian gelatin and cream-based dessert, takes wonderfully to any flavor you want to infuse into it. Sure, there’s your standard vanilla, cocoa or fresh seasonal fruit, but drop in a generous pinch of saffron threads or even black truffle in this case, and watch this creamy crowd-pleaser take on new life.