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THE TRUFFLE

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conservation
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the science

CONSERVATION

After the harvest the truffle keeps for an extremely limited period of time.
Varying from species to species, the degree of maturation, the presence of larvae and the method of conservation chosen.
When the truffle appears to be losing some of its faculties, most notably body and texture, it indicates the limit of its conservation and immediate use is recommended

The best way to keep truffles is to wrap each individual one, without washing or cleaning it, in paper towels or newspaper, to absorb the excess humidity, and to place them in a plastic container in the part of a fridge normally used for storing vegetables. The paper used to wrap it must be changed every day in order to remove the moisture and the container should also be dried if needed. It is recommended that all truffles be kept at a distance from other produce, to avoid them taking on the truffle’s strong aroma, especially those containing protein like eggs, cheese and milk

These means ensure a conservation period between 5-6 days for White truffles (Tuber Magnatum Pico), 10 days for Black (Tuber Melanosporum Vitt.) and Summer truffles (tuber aestivum Vitt.).
It is advised against storage with rice, even if it absorbs the moisture, as it also takes the smell of it away and gives it a much shorter shelf-life.