F.A.Q.
Fresh truffles are to preserved in a cool place, at a temperature of +2 to + 7 °C, wrapped in absorbent paper or a cotton cloth and hermetically sealed within a glass or plastic box.
This is to ensure that the truffle retain its moisture, and then is preserved better and longer, as well as to avoid that its scent is absorbed by all the food in the refrigerator.
Tradition has it that it is put together with fresh eggs, in a closed container, so that these acquire part of truffle perfume and you can then use to prepare a delicious truffle omelet.
This is to ensure that the truffle retain its moisture, and then is preserved better and longer, as well as to avoid that its scent is absorbed by all the food in the refrigerator.
Tradition has it that it is put together with fresh eggs, in a closed container, so that these acquire part of truffle perfume and you can then use to prepare a delicious truffle omelet.
The minimum durability depends on the species of truffle: the blacks truffles (summer, uncinato and winter black truffles) are more resistant as they have a tough bark, able to keep longer the humidity of the product, for which they can be preserved for ten days; while white truffles (magnatum and borchii) have a shorter storage, at most a week.
Our advice is to consume truffles as soon as possible, preferably within 4/5 days of purchase.
Our advice is to consume truffles as soon as possible, preferably within 4/5 days of purchase.
Given the sensitivity of the product, we suggest to buy it with some soil on the surface and not perfectly brushed or washed. The earth in fact allows to preserve as long as its organoleptic and olfactory qualities, along with a stretch of a few days the minimum durability.
Truffles should be cleaned only just before consumption: just brush it under a flush of fresh water to take away the excess soil on it and wipe with a cloth or paper towels.