Truffles in cooking, how to use them

Per capire come trattare il tartufo in cucina, la prima cosa importante è conoscere la differenza tra i tartufi bianchi e i tartufi neri.

Knowing how to treat these two types will enable you to make the most of any dish made with truffle.


Tra i TARTUFI BIANCHI troviamo il tartufo Bianco d’Alba (Tuber magnatum Pico) e il tartufo bianchetto o marzuolo (Tuber borchii Vitt. o Tuber albidum Pico).

Tra i TARTUFI NERI troviamo il tartufo Nero Pregiato (Tuber melanosporum Vitt.), l’uncinato (Tuber uncinatum Chatin) e il tartufo Nero Estivo (Tuber aestivum Vitt.).


How to use truffles in cooking?

To enhance the precious aromas of white truffles, it is recommended to use them raw. Then slice them directly on the plate while still hot, using the special truffle slicer.

For black truffles, however, the emulsion with some excellent extra virgin oil olive will let their different aromas be released and expressed to the fullest.

Of course, never forget a pinch of salt!

The choice of carefully selected ingredients will also enhance our truffles.

In addition, creating simple dishes will help us to have a guaranteed result while respecting the authentic flavor of the truffle.


You just have to try it! Purchase our fresh truffles (strictly observing seasonality).

With a few simple ingredients you will be able to bring out the best in your truffles!