Since the cost depends on the weight, before putting your truffle on the scales, make sure you’ve cleaned the dirt off it: even a gram makes a difference.
The experts believe that one can tell if a truffle is good by smell alone: it should have a slight garlicky smell mixed with a scent of honey and cut grass.
Truffle should absolutely not have any smell of ammonia.
It should be firm to the touch. If it’s not, it means that it’s too old.
If it costs too little, be wary: if you have any doubts, consult the Truffle Market before deciding to buy.
If you’re still uncertain, you may ask to have the truffle “scratched” in front of you so you can see the inside.
If instead you’re lucky enough to be given truffle as a gift, here’s what you should do.
Clean it well just before using: gently brush it and then rub it with a moist cloth until the dirt is gone.
Conserve the truffles in the fridge wrapped, one at a time, in a cotton dish towel or paper towel. Be careful: dairy products, eggs and meats nearby will absorb the odour.
Once cleaned, you can store the unused portion in a tightly sealed container covered with rice.
You can also conserve in fat: for example, cover it in a bottle with good quality oil. Black truffle should be chopped, white truffle, sliced and then you can mix it with excellent softened butter. Remember to add a pinch - of salt.
Purchase a “mandolin” or truffle slicer, the instrument in the shape of a grater that allows you to slice it without wasting any.