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Our steaming, succulent duck breast is anxiously waiting to meet its old dear friend Tartufo Nero Pregiato again. He does not wait. Enveloped in a lovely hazelnut scent, it sinuously descends from the grater and gently settles on the dear friend’s duck breast, reconciling in a warm embrace.

But how should we work it so that such poetry does not go to waste?

Here is the Selektia Tartufi guide to fine black truffles, thanks to which you can create real gourmet dishes! The watchwords are 4: clean, store, cook and eat!

Cleaning: first you need a scrub brush or a brush with soft bristles. Then, under running water, start brushing vigorously enough so as to remove the soil residue but at the same time not to damage the truffle. Once the earth has been removed, dry the Tartufo Nero Pregiato well with paper towels.

Storage: once dry, wrap the truffle in some paper towels or a cloth and place it in an airtight glass or plastic container. Change the paper towels every 1-2 days and remember that if stored well, the Black Precious Truffle can last up to 15 days!

Cooking: The Black Precious Truffle can be used raw like the White one but is particularly suitable for short cooking, perhaps in a nice chopped mixture with garlic and parsley or with a quick browning in a pan. We strongly recommend cooking it so as to bring out even more of its wonderful nutty aroma To bring out its full aroma we also recommend taking it out of the fridge an hour before cooking.
Caution! The ripe Black Truffle can be recognised by its grey flesh, fine white veins and intense hazelnut smell.

Thanks to this simple guide, you can safely arrive at the most awaited and tasty moment: the tasting!