real, fresh truffles have a short shelf life and are very delicate, therefore it is advisable to eat them as quickly as possible. You always want to maximize the truffle flavor,using the least amount of the ingredient as possible and simple preparations, that can bring out the best of their unique flavors.
Truffles should be eaten at the peak of ripeness (unripe truffles are not so flavourful). Black truffles are peeled and can be used raw or lightly cooked, while white truffles are just carefully wiped and cleaned and should never be cooked.
They have a unique, delicate taste and are usually sliced raw directly onto the dish. The truffle’s unique aroma and taste does something magical to the food – shaved over pasta, added to scrambled eggs, omelette or risotto.
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