Truffles Guide
Everything you need to know about truffles
From storage to serving, here's how to get the most out of every truffle you buy from us.
Black vs. White Truffle
Black truffles (Tuber Melanosporum, Tuber Aestivum) have an earthy, cocoa-and-forest-floor aroma and hold up well to gentle cooking. White truffles (Tuber Magnatum Pico) are far more delicate and aromatic — pungent notes of garlic and hay — and should never be cooked, only shaved raw over warm food just before serving.
How to Store Your Truffle
Wrap your truffle loosely in a paper towel, changing it daily, and store it in an airtight container in the warmest part of your refrigerator. Fresh truffles are best used within 5–7 days of arrival — their aroma fades quickly, so don't wait.
How to Clean a Truffle
Just before use, brush off any soil with a soft truffle brush or clean toothbrush under cold running water. Pat dry immediately. Never soak a truffle — excess moisture accelerates spoilage.
How to Serve
Truffles are aromatic, not flavour-dense — they need warmth and fat to release their perfume. Shave black truffles over hot risotto or eggs; shave white truffles tableside over dishes that have just come off the heat, never onto something still cooking.
Can You Freeze Truffles?
Freezing is possible but changes the texture and mutes the aroma. If you must preserve extra truffle, freeze it whole and unwashed, and use it within a month, grated frozen directly into hot dishes.
Truffle Season Calendar
Black Summer Truffle: May–September. Black Winter Truffle: November–March. White Truffle: October–December (into January for later harvests). We only ship what's genuinely in season.