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The aroma of a truffle is extremely fragile but casts a powerful spell. Care is needed both to preserve the magic and to contain it.
A truffle exposed to humidity quickly loses its perfume. Traditionally, truffles were wrapped in paper or a clean cloth, and kept in a wooden box filled with rice or sand. Now, the easiest way to store a fresh truffle is to wrap it tightly in plastic wrap and keep it in the refrigerator. Be careful to keep a truffle away from eggs, butter, or cheese, unless you want them to absorb the truffle essence. Even eggs in the shell will take on the flavor of a truffle stored nearby.
A truffle kept in the refrigerator must be eaten within a few days, but truffles can also be frozen for up to six months. Or, for simplicity and convenience, consider using our truffle oil or truffle cream, where the essence of truffle is stabilized in a rich base.
Cooking with Truffles-Not!
Never cook a white
truffle! Black truffles may be cooked, but the Tartufo Bianco d'Alba should
never be exposed to high temperatures or humidity.
Instead, you shave thin slices of truffle with
a special mandolin called a taglia tartufo, and add them to the dish at
the end of the cooking process.
