Truffles are living matter and have a short life span. In order to maintain the maximum amount of quality, aroma and flavor they must be kept at pristine conditions.
They should be wrapped individually in coarse material or in light, absorbent paper, and the wrapping should be changed frequently; when refrigerated, they should be stored in the least cool part. When cleaning truffles, it is important to use a light brush and as little water as possible. When prepared, they should be sliced raw into a dish using a special knife.
White truffles are served with numerous typical dishes of the Piedmont region, preferably on hot foods and with light sauces. They are ideal on tagliatelle with butter and sage, or Piedmontese risottos; they are also delicious when served with carne cruda all'albese, a local recipe consisting of raw veal with oil and parmesan cheese. Gourmands can even appreciate the flavor of truffles sprinkled on a fried egg!
