Tartufo

To obtain the best results, truffles must be fresh and completely mature.

The correct ripeness is not identified by the lighter or darker colour, which depends on the tree with which the truffle is cohabiting (a dark, hazelnut colour for those on oaks, a bit reddish for those on lindens, an almost cream colour for those on poplars or willows) but rather from the interior design of the truffle, which must show veins that are completely differentiated.

The odour is also important, but just like the colour, it is not a discriminating factor as a single good one can give aroma to all the others.

Truffles, like gold, are sold by the carat, so its commercial value will increase according to its size. Also, those with an irregular spherical shape are worth more because their humpbacked shape and gullies favor the accumulation of earth and increasing their weight.

If, on the other hand, the product is a truffle-based preparation that has been preserved, then beware of the price which often tends to be inflated in comparison to the quality of the product.

Truffle flavour is usually supplied by synthetic aromas and is not worth nearly as much as a fresh truffle.

Finding a product that is based on a real truffle is extremely difficult, also because its aroma changes over time and thus does not lend itself to preservation. The only exception are the cheeses made by truffle hunters and shepherds with a love for genuine products.