The Truffle is a fungus that grows underground: it goes without saying that, at the time of harvest, it will be covered with earth. It is good practice that those who sell truffles sell them already clean, taking care to brush them, even if only superficially. First of all for weight reasons, which affects the price. But even more to allow those who are making the purchase to check the quality of the truffle.
For all these reasons, our Fresh Truffles are sold already well brushed. We do not wash them because this process could undermine their durability. Just a few hours before serving it or using it as an ingredient, it will be enough to clean it gently - but carefully - with a soft bristle brush (as a consistency, a toothbrush is fine, obviously clean) wet with water at temperature environment. The White Truffle should never be immersed in water, nor cooked, much less boiled.
The Truffle must be placed in a glass jar or, alternatively, in a hermetically sealed plastic container. Inside it, it must be wrapped in a sheet of absorbent paper, which should be replaced daily. Absolutely to avoid, as mistakenly diffused, to introduce some rice in the container, because this excessively absorbs the humidity of the Truffle, drying it and depriving it of its perfume. Likewise, avoid storing it in oil, which favors fermentation.
The container will then be placed in the lower part of the refrigerator, at a temperature between 2 and 4 ° C (attention to milk-based products, such as butter and cheese, which tend to absorb its odor). Even in the best storage conditions, it is recommended to consume it at the latest within seven days of purchase. The universal rule applicable to all fresh products applies: first it is consumed, the better the sensations offered by the Truffle.
The Truffle has not to be peeled with a knife (with the exception of the Black Truffle) and must not be reduced to pieces (although, in some recipes, this method of preparation can offer unique sensory experiences). It is generally not grated, although some tools can guarantee good results in this regard.
The best way to enhance its flavor is the lamella. There are different schools of thought about cutting, depending on whether you want to obtain a crunchy effect or a melting effect: in the first case, the slats must be thicker and more consistent, while in the second they will be very thin, almost transparent. The best tool to do this is the Truffle Cutter. There are different types on the market: the important thing is that it is equipped with a smooth and sharp blade, with a slice thickness regulator for a precision cut, variable between 0.2 and 4 mm.