Truffles: class

Many people in the world know the word “truffles” but just a few of them know exactly how to distinguish them, how to recognise them and how to fully appreciate their qualities. It is because of this and due to all the questions that my coworkers and me have to deal every time we talk about truffle that I decided to make an easy truffle class.

And also to all of you who have already read books or articles on truffles and have eaten them more than once, I will try to give very detailed suggestions to make you become real truffles experts.

tartufo nero

Today’s class is about this season’s black truffles:

– Black prized truffle (Tuber melanosporum Vitt.)

– Moscato black truffle (Tuber moscatum De Ferry)

The first thing I can say is that these two kind of truffle look very similar at the exterior, this is why it is very difficult to distinguish them; but do not worry, after these few tips you won’t have a doubt anymore about their origin.

From this picture you can see the great resemblance between the two kinds of truffle.


If you find truffles on a fair’s table or in any other shop, to be sure of what kind of truffle you are looking at it is not enough look at the price and smell the truffle, because the Moscato truffle looks nice as the prized one and has got a pleasant smell itself. This is why I would like to teach you an infallible method that will help you to not make any mistake in the choice of your truffle anymore.

Take the truffle and with a nail try to carve it gently. If you are holding a black prized truffle the skin will be hard and difficult to carve and the colour that you will see once carved will be black with a fine white veining and a reddish shade.

Tartufo nero di Norcia   tuber melanosporum   tartufo nero pregiato

(Pictures: Black prized Truffle o Tuber melanosporum Vitt.)

Instead, if the truffle that you are holding is a Moscato truffle you will see that you won’t make any effort to carve its skin and easily you will discover a gray or dark gray colour with a whitish and thin veining.

tuber moschatum  Tartufo Moscato  Tartufo moscato

(Pictures: Moscato black Truffle o Tuber moschatum De Ferry)

Tartufo nero   tartufo nero   tartufo nero

(Pictures: Moscato black truffle Tuber moschatum De Ferry and Black prized Truffle Tuber Melanosporum Vitt.)

Once bought the truffle it has to be eaten in a few days, do not trust people who ensure you a longer shelf life because the truffle is like a wild fruit of the nature and every kind of truffle has got its own shelf life.

I suggest you to eat your truffle within 7 days and to keep it in the fridge in a glass jar wrapped in absorbent paper.

I wish you a great day and a great week ahead… see you next week!


How to use truffles

How to use truffles


All truffle species are used in strict relationship with the traditions of the territory.
Different combinations with foods, seasonings and wines depend exclusively on the local culinary habits, which all share a common element: simplicity.
Almost always, in fact, truffles are eaten raw, especially the white and Périgord types: better sliced with a suitable truffle shaver, or chopped with a sharp knife, and sprinkled over simple recipes that will not overpower the perfume and the flavour of the truffle itself.
We always advise a butter-based sauce for white and bianchetto truffle and extra-virgin olive oil for Périgord truffles and summer truffles.

How to store truffles

How to store truffles


Fresh truffles must always be stored in the refrigerator, wrapped in paper towel and closed in a glass or plastic jar.

Make sure the paper is always dry, and change it whenever necessary – this may mean every day.

The maximum shelf life of truffles varies according to the type (black truffles and black summer truffles are more resistant, while the white ones and the bianchetto variety spoil sooner), the size, and the season. We suggest consuming your truffles in 4-5 days.

How we store our truffles
Thanks to our long experience in the sector, our laboratory can currently produce a wide range of truffle and mushroom products, made with different preservation systems.

The safest and best known of these is conservation in oil or brine: after a very strict sterilisation process, the products are ready to use, with a shelf life ranging from 18 to 36 months without the need for refrigeration before opening.

As for all preserves, vacuum guarantees that the product is intact and safe for consumption. It is therefore always advisable to check for the absence of the click-clack noise in the button in the centre of the lid.