Truffle Guide

What To Know About Truffles

To say that truffles are the knobby fruit of a fungus that attaches to tree roots is accurate, but it greatly understates the seductive allure of these highly prized, hard-to-find, fragrant tubers. More poetically, Jean Anthelme Brillat-Savarin, author of The Physiology of Taste (1825), called the truffle a diamond of the kitchen, noting “it can upon occasion make women tenderer and men more apt to love.”

Truffle Types

Variety	Region	Attributes	Season	Uses
Alba White Truffles	Piedmont, Italy	Widely regarded as the world’s finest truffle Intoxicating aroma, profound flavor	October-December	Always serve raw Shave over cooked dishes
White Bianchetti Truffles	Piedmont, Italy	Smaller than Alba truffles with similar flavor	January-March	Always serve raw Shave over cooked dishes
Perigord Black Winter Truffles	Europe	Considered the finest black truffle available Intense earthy aroma & robust flavor	December-March	Shave raw over cooked dishes Insert under poultry skin Embed slivers in roasts
Black Winter Truffles	Australia	Perigord truffles cultivated from European spores Intense earthy aroma & robust flavor	Mid-June to mid-August	May be used raw or cooked
Black Summer Truffles	Italy	Sweet, subtle, somewhat chocolate-y taste	May-August	May be used raw or cooked
Black Fall Burgundy Truffles	France or Italy	Milder, nutty, mushroom-like flavor	November-February	May be used raw or cooked
White Oregon Truffles	U.S.	More affordable than its European counterpart but less aromatic & complex Earthy flavor with garlic & nutmeg notes	November-January	Always serve raw
Black Oregon Truffles	U.S.	More affordable than its European counterpart but less aromatic & complex Pungent, musky, pineapple flavor & aroma	Mid-December to mid-March	May be used raw or cooked

Truffle Q & A

How much is too much?

You decide. We suggest 5-7 grams of fresh truffle per dish per person (roughly 4-5 servings per ounce).

1 oz. of shaved truffles

Do I need a truffle slicer?

A mandolin or a sharp knife will do the job but for shaving, a truffle slicer makes the best presentation.

Use a microplane grater for more even distribution.

Finely minced is best for cooking.

How do I clean truffles?

A soft brush is usually all that’s needed to clean truffles. Avoid using water. Use the tip of a paring knife to loosen dirt lodged in grooves.

What’s the best way to store truffles?

Truffles are best consumed within a few days of being unearthed, so plan to use them right away. When storing, remember moisture is their enemy. Truffles should be removed from their packaging, patted dry, brushed clean, and stored in the fridge for up to 2-3 weeks. Here’s how:

Wrap them in paper towels. Roll individually in a paper towel and seal in a zip-top bag or jar. Leaving the container open can help moisture escape, but also allows the truffles’ pungent aroma to be absorbed by other foods in your fridge. Either way, change the paper towels regularly.

Bury them in rice. Storing truffles in uncooked rice in the fridge absorbs moisture and helps protect them from air. (Use Arborio or Carnaroli rice and you can end up with a killer risotto.) However, the rice can absorb too much moisture and leeches flavor from the truffle, which can reduce quality after a few days. (Not recommended for Oregon truffles or white alba truffles.)

Submerge them in oil. Store truffles in a small container with enough neutral flavored olive oil to cover it. As with rice, the truffles will leech flavor into the oil which reduces quality after a few days. (Not recommended for Oregon truffles.)

Place them in an airtight container with eggs (in the shell) or butter. As with rice or oil, the eggs and butter will absorb the truffle’s perfume. Best for very short-term storage.

Can you freeze truffles?

Truffles will keep for about 6 months frozen, but their aroma will continue to decline over time. Freeze truffles individually in a zip-top bag with all the air squeezed out or use a vacuum sealer. (They can be consolidated into a single bag after freezing.) Some tips:

Frozen truffles are best cooked.

Avoid thawing.

Allow the warmth of the cooked food to thaw grated frozen truffle.

Grate fresh truffles into softened butter then freeze, to make truffle butter.

What foods go best with truffles?

Think simple, warm, rich-tasting foods:

Cheeses

Potatoes

Rice

Chicken

Eggs

Pasta