The truffle belongs to the mushroom family, but, unlike its brothers, it grows and lives underground near the roots of plants, in particular oaks, poplars, oaks or limes.

The truffle has an ancient history: the first to use it were the Babylonians and subsequently the Greeks and Romans also began to include the precious ingredient in their recipes. The truffle, wandering from one people to another, began to be talked about and its fame grew to the point of being considered a gift from God to humanity with supernatural effects on health.


When fresh truffle enters our recipes, it inevitably becomes the

tartufo fresco affettato con un mandolina sopra un piatto di fettuccine

protagonist: to enhance it we need to pay attention to every single detail, from the way we slice it to the choice of ingredients we want to combine it with.

Before we start cooking we must remember some little tricks to avoid

ruin our main ingredient. Fresh truffles should always be used at room temperature, so if you are storing it in the fridge you should remove it at least half an hour beforehand. When washing the truffle do not use too much water as its surface is porous and would absorb too much liquid: each type of truffle has a different porosity: at the time of purchase, ask the supplier to advise you on the best method for cleaning the truffles. your truffles.

There are various methods for cutting truffles professionally. The fresh black truffle is generally more versatile: it can be sliced ​​raw, but also cooked in gravies and sauces, or it can be grated during the preparation of the dish, taking care not to heat it too much. The white truffle, on the other hand, is much more delicate and valuable and should be sliced ​​or creamed raw over hot dishes: in this way it will be able to release all its aromas in an optimal way. To enjoy it at its best, the white truffle slices must be thin, obtained using a truffle slicer, a potato peeler or a mandolin.



The truffle, in addition to being a precious ingredient to be included in dishes, is a very healthy food as it does not contain cholesterol and is rich in vitamins, low in fat and promotes digestion. Furthermore, truffle is an excellent source of:

  • Antioxidants and mineral salts, useful for fighting aging and counteracting free radicals;
  • Magnesium and potassium, ideal for those suffering from cardiovascular problems, as it regulates the heart rhythm and the functionality of nerves and muscles, as well as keeping the nervous system healthy;
  • Calcium, helps keep bones and teeth healthy. A rich source of calcium is excellent for preventing diseases such as osteoporosis;
  • Iron and phosphorus, which contribute to normal energy metabolism as well as the normal functioning of cell membranes;
  • Fibres, which help prevent colon cancer and keep the intestine healthy and regular.


Once you have purchased the truffle, the sooner you use it, the better it is because with a small change in temperature or excessive humidity it could deteriorate. However, you can store the truffle in the refrigerator for a few days: wash it carefully, dry it well, wrap it in absorbent paper, remembering to change it often to prevent it from getting too moist, and then place it in an airtight container. You can keep it for 4/6 days.

Freeze the truffle: if you know you won't be able to consume it within a few days, you can freeze it (washed) wrapped in cling film or in an airtight bag.

Also remember that if small quantities of truffle are left over during a preparation, you can always use it to create a delicious truffle butter, perfect for easily enriching your dishes it's fast. To prepare it, just soften a little butter and crush it to obtain a cream, then grate the truffle inside the cream, mix well to obtain a homogeneous mixture and put everything away in an airtight container and keep it in the refrigerator for 3/4 days.

Now all you have to do is choose the fresh truffle that best suits your recipes and give free rein to your imagination in the kitchen!

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