The Main Truffle Species and How to Clean and Preserve Them?

There are many species of truffle. The best-known and most appreciated for gastronomic use are:

White Truffle

Tuber magnatum Pico

 

The most prized of the truffles, also known as the White Truffle of Alba, is harvested from September to January.

Prized Black Truffle

Tuber melanosporum Vitt.

Also known as the Black Winter Truffle, it is harvested from November to mid-March.

Summer Black Truffle

Tuber aestivum Vitt.

Also known as the Scorzone truffle, it has a harvest period from May to December.

How to Clean and Preserve Truffles?

Our advice.

The fresh truffle is a highly perishable mushroom: its life is short and to enjoy it at its best it should be eaten within a few days of receipt.

To preserve it, follow these simple steps: Once received, the truffle should be removed from its transport packaging and placed in a kitchen container, wrapping each truffle in cotton or paper towels.

Replace the napkins every day.

Store it in the refrigerator (+2°C /+4°C) allowing it to “breathe” in a container that is not hermetically sealed. It is important to know that dairy products, eggs, and meat stored near it absorb its aroma.

When the truffle starts to become rubbery to the touch, it is advisable to eat it immediately, as it has reached full maturity.

The cleaning process, which only takes a few minutes before use, is very simple. before use, is very simple:

The truffle should be brushed under cold running water with a toothbrush. Once the earth has been removed, it should be dried and taken to the table.

And to cook it?

Very simple: the white truffle should not be cooked, but sliced using a wood truffle slicer into thin slices directly on the plate at the end of preparation.

Pairings?

Eggs, egg pasta, risotto, meat and fish tartare and carpaccio, white fish fillets, shellfish, soups, and potatoes and vegetables.