Practical Guide to Truffles

How to handle a technical raw material correctly

"Truffle is not just any ingredient. It is a raw material that requires technique, balance, and respect"

1. Balance is everything

Truffle should be accompanied, not overwhelmed

Summary: Truffle works when it is balanced. No need to exaggerate, precision is needed.

Description: The flavor of truffle should not be forced but accompanied. The ideal base is simple:

oil, garlic, salt, and pepper. This allows the aromas to emerge without being covered.

Key points:

• Neutral base: oil, garlic, salt, and pepper

• Recommended dose: 5–10 g per serving

• Fresh truffle slices are mainly for aesthetics

• Do not combine multiple truffle products in the same dish (they create contrast)

2. Heat must be managed

Truffle should not be cooked, it should be accompanied

Summary: Excessive heat ruins the truffle.

Description: Truffle is extremely sensitive to heat. If overcooked, it loses much of its

aroma.

Key points:

• For first courses: stir gently over low heat with cooking water

• Serve immediately, avoid long time in the pot

• For main courses: add with heat off

• Let it bind with fats or already prepared sauces

3. Aroma comes before taste

Truffle must reach the nose before the palate

Summary: Truffle is first smell, then taste.

Description: The final moment is what makes the difference. Truffle must release its aromas

just before tasting.

Key points:

• Add a small amount to the finished dish• This is to release the aroma directly to the nose

• The quality of the raw material is fundamental

• Seasonality and ripeness determine the final result

Technique is what transforms an ingredient into an experience.