fresh truffles

Winter precious truffles fresh - tuber melanosporum

Store fresh truffles properly.

After you have received the truffle, the question arises as to how best to store it. The truffle was delivered in an airtight bag. The moisture that the truffle gives off is absorbed by the woodgrass in which it was sent to you. So that the moisture can now escape, cut off the top of the bag at least 10 cm. Store the truffle in the refrigerator at a maximum of + 7 ° C. If the moisture cannot escape, this accelerates aging and natural decay. DO NOT put the truffle in rice, as dry rice contains hardly any water and would deprive the truffle of moisture, which accelerates the aging process. In the optimal condition, the truffle is firm and gives off a fragrant, pleasant aroma. As soon as the truffle is covered, it becomes soft and the smell turns unpleasant.

If a white fungus coating (coating, mold) forms on the truffle, this is a completely natural process. Therefore, check the truffle daily in your refrigerator.
Brush off the harmless surface with a dry brush.

The truffle is a mushroom that grew in the ground. After the truffle has been found and removed from the ground, it begins to slowly release its water content. A weight loss of 1-2% per day is normal and not a reason for complaint. The longer the truffle is stored with you, the more weight it will lose.
As a maximum recommended storage time, we recommend 3-5 days after receipt, after which the truffles lose their aroma per day.

Black truffle (Tuber melasporum)

The black truffle, also known as Winteredeltrüffel, comes from the region of Perigord in southwestern France. The Tuber melanosporum is also found in all the truffle areas of Italy and northern Spain. There are already finds of appropriate quality in November and December, but its so-called high season has the black truffle in the months of January to March. The winter red truffle is very complex with the smell and the taste is unmistakable. The graceful white veins go through his black flesh. At the end of the truffle season, the color of the pulp gets darker and the quality of it increases. These characteristics make the black truffle more versatile than its white counterpart. It refines every dish, even after a long cooking time, such as: truffle risotto.

We at GOURMET SHIPPING have a wide range of the best truffles in our assortment. These truffles come from France, Italy, Spain and even Australia.

White truffle (Tuber magnatum)

The two most important truffle varieties are the white truffle tuber magnatum and the black truffle tuber melasporum. The white truffle is also called Piedmont or Alba truffle, from which one can conclude that the truffle offered is from northern Italy. In the month of November, the white truffle is the most valuable, even if its season extends from October to the end of December.
The truffle is white to light brown and weighs 5 - 500 grams. White truffle is intense with the smell but rather mild with the taste. Therefore, the white truffle is also more suitable for the simple preparation of dishes. For example, freshly planed over the morning scrambled eggs or fresh pasta, this truffle is ideal.

We at GOURMET SHIPPING have a wide range of the best truffles in our assortment. These truffles come from France, Italy, Spain and even Australia.

fresh white Alba-truffle tuber magnatum pico, La Bilancia

Truffle Menu / fresh white truffle planed / winter truffle planed

Carpaccio with truffle salsa