Okay. So admittedly, my Italian lasagna consumption is limited to... well... this. But as a lasagna enthusiast here in the U.S., I can safely say that these delicately thin layers of porcini-stuffed flat noodles drizzled in truffle oil constitute the best lasagna I've ever tasted. And it's not just because I was eating it at a vineyard set amidst the rolling hills of Tuscany in the shadow of the medieval commune of San Gimignano. And it's not just because I'd sampled seven wines. This lasagna was something special -- the stuff over which I'll be salivating, too scared to try to re-create at home, for years to come.