Black truffle or winter truffle

Truffles are best enjoyed immediately after purchase and cleaning. If this isn't possible, or if you've purchased too large a batch to use it all immediately, you can store them in the refrigerator for no more than a few days.

How? Clean the truffles as described above, then separate them one by one, wrap them in paper towels, and place them in an airtight glass container. It's essential to change the paper towels at least twice a day.

As with any other type of truffle, one fundamental rule applies: NEVER place the underground mushroom under running water! Since it's 80% water, it would become too moist, losing its aroma and irreparably ruining its flavor and texture. Especially if it's not being used immediately, wetting the truffle creates the ideal habitat for mold growth.

Even if dirty with earth, the truffle should be cleaned with a delicate brush to remove traces of soil, possibly carving and removing the "ruined" parts with a small knife, then rubbing it delicately with a soft cloth.

What scents can be recognized in the uncinate?

Delicate yet persistent, its aromas are easily recognized and appreciated, even after a short cooking time, making it very versatile and useful in the preparation of tasty dishes. Unlike the white truffle, this type of truffle is particularly suited to heat, but not excessively or for long periods. If used wisely, it can help further release the aromas.