Tips & Care

Storage — the paper method

Wrap each truffle individually in a paper towel, place in an airtight glass container, and refrigerate (2–5°C). Change the paper daily. Consume within 5–7 days.

Cooking — less is more

Fresh truffle should never be cooked for long. Add it shaved at the very end — over pasta, eggs, or risotto just off the heat. Heat destroys the volatile aromatics.

Slicing — thin is everything

Use a mandoline slicer or dedicated truffle shaver. Aim for translucent slices 1–2mm thick. The thinner the slice, the more the aroma is released.

Cleaning — just before use

Clean truffles with a soft brush under a thin stream of cold water, only immediately before use. Never soak. Dry quickly with a paper towel.

Freezing — only when necessary

Freezing saves truffle but sacrifices texture. Vacuum seal before freezing. Use frozen truffle for infused oils, butters, or cooked preparations — never shaved raw.

The egg trick

Store your truffle together with uncooked eggs in a sealed container. The truffle scent penetrates the eggshell within 24 hours. The resulting scrambled eggs are extraordinary.