Truffles are a treasure of nature, but not everyone knows how to distinguish an authentic product from a poor quality one. Here's what you need to know:
1. Origin is everything
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Fresh truffle:
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Fine white (Tuber magnatum): it has an intense and unmistakable aroma that recalls garlic, cheese, mushrooms
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Precious black (Tuber melanosporum): has an earthy and fruity aroma
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2. Looks don't lie
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Fresh truffle:
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the surface is irregular and hard, without dents or soft parts
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the colour is uniform: creamy white for the white truffle, black with veins for the black one
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3. Perfume is the identity card
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a quality truffle gives off an aroma intense and complex already a few centimetres away
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If you only smell a faint or "chemical" odor, it may be treated or old.
4. Seasonality and freshness
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White truffle: from October to December
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Black truffle: from October to March
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Out of season? Be careful: it could be frozen or low quality
5. Price: If it's too cheap, there's a scam
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The real truffle costs:
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Fine white: from €3,000 to €5,000 per kg (depends on the year and size)
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Premium black: from €800 to €1,500 per kg
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6. Storage and use
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Fresh truffle: wrapped in absorbent paper, in a glass jar in the fridge it lasts a maximum of 5-7 days
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Chef's advice: grate it raw on simple dishes (risotto, eggs, pasta) to enhance its aroma.
How to avoid scams 🚫
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Be wary of anyone selling "Chinese truffles" (Tuber indicum) passed off as Italian: they have a weaker aroma and a very low price.
In summary:
"A quality truffle can be recognized by its captivating smell, its firm consistency and its provenance. Whether fresh or creamed, don't settle for less!"