AROMA AND SCENT OF TRUFFLE

We preserve aroma and perfume "let's keep it and clean it correctly"

The truffle is very delicate and the cleaning process must be carried out very gently, this applies to both white and black truffles. To clean them, it is necessary to brush off the earth under the jet of cold water using a toothbrush without applying too much pressure.

If the truffle is covered with a lot of earth, it can be immersed in a basin of cold water for a minute, to soften it and then cleaned with a brush. If the earth deposits were to be inserted into small cavities, a knife can be used, however, acting with extreme delicacy in order not to damage the surface of the truffle.

STORAGE OF TRUFFLES:

Depending on the type and size of the truffle, the times and methods of conservation change. However, it is important to specify that the truffle is a product that should always be consumed fresh, because no matter how accurate it is in preservation, it will always result in a certain loss of "intensity" of flavor. Below are the different conservation methods:

REFRIGERATOR: Storage in the refrigerator is quite effective and consists in wrapping the truffle in absorbent kitchen paper, to be changed at least once a day, to prevent it from becoming too humid and ruining the product. In this way the black truffle can be kept up to a maximum of 10 days, the white one for a week.

FREEZER: This method is recommended for storing truffles for very long periods, up to a year. The product must be washed, dried and placed inside a food bag, or it can be grated and stored in the bag.

IN OIL: It is necessary to put the truffle, both the white and the black one, in a jar, cut into strips, and cover it with olive oil and leave it in the fridge, obtaining a duration of about 7/10 days. Later we can use the oil to flavor risottos or other dishes to which we want to give a truffle aroma.

SAUCE: To make a truffle sauce, which lasts one week, combine the grated truffle with olive oil, a pinch of salt and pepper, mixing everything. In this case, unlike conservation in oil, we will no longer have the whole or sliced ??product to be used in our dishes, but a cream with which to season.

IN RICE: keep the truffle in the fridge in a glass jar covered with rice. Useful only in case of a short storage of one or two days, because the rice tends to dry up the truffle making it dry. In that case, however, we will get a flavored rice that can be used for an excellent risotto.

Some little CURIOSITIES about the truffle:

- Interesting curiosity about truffles, a characteristic that distinguishes them from mushrooms, is that there are no poisonous varieties. The latter, in fact, contain mycotoxins, a defense mechanism of fungi to "protect themselves" from humans and animals. For the truffle, on the other hand, being edible is essential in completing its biological cycle; any kind of poisonous truffle would quickly become extinct;

- There is no real breed of truffle dogs, the sense of smell is powerful and developed in each species, but those looking for truffles prefer small dogs as they get better into the undergrowth. The use of dogs is essential for digging the ground correctly, eliminating the risk of damaging the product.

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