A floor-to-ceiling glass window separates my table at Damiano Nigro’s restaurant at Palás Cerequio from the astounding La Morra landscape. A slope of vines, all recently relieved of their Nebbiolo grapes, absorbs the sunlight, which subtly gilds the green leaves splashed with shades of autumn. I plunge the edge of my spoon through a layer of white truffle shavings for a generous scoop of egg en cocotte.

The creamy, custard-like texture melds with the unmistakable, delicately dizzying muskiness of the truffles, practically melting in my mouth. Then I wash it down with a sip of my Michele Chairlo 2017 Barolo Cerequio and repeat. I’m around three-quarters of the way through 24 hours on the Grand Wine Tour, and I honestly don’t want it to end.