Frequently asked questions

A good truffle has an intense aroma, a firm texture and a clean surface without deep cracks.

White truffle has a more complex aroma and is used raw; black truffle also works with brief cooking.

Keep them in the refrigerator, wrapped in absorbent paper in a suitable container.

Every 24 hours, to prevent condensation and mould.

On average, 3–5 days, depending on the variety and maturity.

Yes, preferably grated or sliced and sealed in an airtight container.

Use a brush and a little cold water; do not leave it soaking.

This is natural: they grow around roots and stones, and each one is unique.

Some wild species are unsuitable for food use. Tartufumbria selects varieties intended for consumption.

Yes, because of natural water loss. This is why the product is sent as fresh as possible.

On average, 5–7 days in the refrigerator, wrapped in absorbent paper changed daily, in a clean, dry, closed container.

Refrigerate it in kitchen paper inside an airtight container. Do not wash it until use, and change the paper every 24 hours.

Raw or added at the end of cooking: with tagliatelle, risotto, eggs, carpaccio, fondue and meat. Avoid prolonged cooking.

As a guide, 15–20 g for pasta for two people, or 40–50 g for a dinner for four. Ask Simone for advice for your recipe.

Simone confirms the available selection and the preparation, packaging and delivery arrangements before payment.

Yes. Grate it for use without thawing. Its aroma will be slightly less intense than when fresh.

Ask Simone about the origin of the proposed batch. Provenance is confirmed for each selection before purchase.

Winter black truffle has a more intense, balsamic and deep aroma. Summer truffle is lighter and more delicate. They have different seasons.

Use a soft brush under a little running water for a few seconds, just before use.

Delivery times and packaging are confirmed in the quote according to destination, date and product. Arrange to be present on the delivery day.

Marzuolo or bianchetto is a spring truffle, generally available from February to April. Its short season depends strongly on the weather.

It has an intense, lively aroma with slightly garlicky notes and a more assertive character than prized white truffle.

Grate it raw over tagliatelle, risotto, eggs, white meat, carpaccio or fondue. Add it at the end of cooking to preserve its aroma.

As a guide, 15–20 g for two generous portions or 30–40 g for a dinner for four.

Refrigerate it in absorbent paper inside a closed container, changing the paper daily. Indicative storage time: 5–7 days.

Yes. The aroma will be slightly less intense, but it can be used in butters, sauces and dressings. Grate it straight from frozen.

Simone confirms the origin of the available batch and the characteristics of the selection before purchase.

Marzuolo has a sharper, more garlicky aroma and is a spring truffle. Prized white truffle has a more refined, complex perfume and is available in autumn and winter.

Only just before use, with a soft brush and a little water. Do not wash it in advance.

Packaging and transport arrangements, including storage requirements, are confirmed with Simone according to the product and destination.

It pairs well with pasta, eggs, potatoes, white meat and risotto.

Raw, shaved very thinly over simple warm dishes.

As a guide, 10–15 g per portion, or 20 g for a more generous dish.

Avoid frying it: add it to warm food at the end of cooking.

Butter, eggs, egg pasta, rice, potatoes and soft cheeses.

In the refrigerator, following the instructions on the product label.

An indicative 5–7 days when tightly closed and refrigerated. Always follow the specific product label.

Check the ingredients and truffle percentage on the specific product label. Simone can provide the details before purchase.

Warm them gently rather than bringing them to the boil.

Always check the label of the specific product.

Green fruitiness, grassy notes and a balance of bitterness and pepperiness, reflecting the quality of local olives.

In a dark bottle, away from light and heat.

Generally below 0.8%; quality oils are often below 0.3%.

Yes. The aroma of new olive oil naturally softens over time.

It loses aromatic intensity over time. As a guide, 12–18 months; check the date on the packaging.

Packaging and transport options are confirmed with Simone according to the product, destination and date.

Contact Simone to assess the condition of the product and the next steps.

Provide the country and address in your request. Simone confirms feasibility, times and cost before payment.

Contact the company promptly and send photographs of the product and packaging.

Yes. Specify formats, quantities, presentation and any particular requirements. The initial request does not confirm a purchase.

Yes, by appointment. Agree availability, the place, day and time with Simone.