The truffle should be cleaned only a few minutes before using it, under cold water with a brush, taking care not to damage it as the truffle is wonderful but really delicate.
To get the most out of them, it’s best served as simply as possible, not cooked. It can be sliced or grated over the dish, if used on a warm dish, how can be our pasta and rice, it bring out its best aroma. Good pairing with eggs and meat tartare dish.
To appreciate the taste of the truffle at its best it should be consumed as soon as possible, we advise the sooner the better.
Wrap each truffle in paper individually without removing the ground dirt.
Change the paper frequently. The paper must remain dry to prevent mold and therefore change the paper daily.
Store in the fridge (+2’C/+6’C) in the least cold part of the fridge closed in a glass container, also to prevent the aromatic contamination with other foods.
The fresh truffle pulled out of its habitat and therefore from the ground, in addition to losing quality, also loses weight every day (1-2%). This is a very normal phenomenon when it comes to fresh truffles, so eating it as soon as possible is the best choice.