Truffles washing

Cleaning truffles is important for two main reasons: hygiene and flavor enhancement. It's essential to clean truffles only when ready to eat them, as the soil covering them helps preserve their aroma and slow down their ripening.

• Hygiene: The soil covering truffles can contain bacteria, mold, or insects that could damage the fungus and contaminate food.
• Flavor enhancement: Thorough cleaning allows you to fully appreciate the truffle's characteristic aroma and flavor, preventing the soil from covering or altering its aromatic qualities.
• Quality control: Excess soil can hide truffle defects, such as mold or bruises, so thorough cleaning allows you to better assess their quality.

• Surface cleaning: When purchasing, if the truffle will not be consumed immediately, it's advisable to remove only the excess soil to avoid exposing the fungus to air.
• Thorough cleaning: Before eating, the truffle should be thoroughly cleaned with a soft-bristled brush (or semi-hard for black truffles) under cold running water, avoiding soaking it.
• Drying: After cleaning, the truffle should be carefully dried to prevent moisture from altering its flavor.

• Truffles should never be soaked, as excessive water can compromise their aroma.
• Thorough cleaning should only be done shortly before eating, to best preserve their characteristics.
• If the truffle is to be preserved, it is advisable to remove only the excess soil and wrap it in paper towels, changing them daily.