29 Apr Know the truffle. You need three senses to recognize it

Of our five senses we have to use three only to recognize and evaluate the quality of truffle, another confirmation of the natural exceptionality of our main ingredient. We need vision, touch and smell.

First of all a good truffle must be clean because the soil residues can cover the defects. Integrity is fundamental, but not merely from a purely aesthetic point of view. In fact, an intact truffle will deteriorate much more slowly.

To the touch it must be turgid and compact, but it has to maintain a very slight elasticity, while the scent is perceptible only at the time of ripening and will be made up of a mixture of simple feelings with a wide variable of intensity and amplitude.

The aroma is, unnecessary to underline, its main strength. In its aromatic composition, the following descriptors can be recognized: fermented, fungus, honey, hay, garlic, spices.