Fresh truffles are perishable ingredients. The receiving process matters because aroma, firmness, cleanliness, and temperature all affect the kitchen result. Use this checklist when a fresh truffle shipment arrives.
1. Open and inspect promptly
Open the shipment as soon as practical after delivery. Confirm the product species, grade, pack size, and quantity against the order. Inspect each truffle for firmness, aroma, surface condition, and any visible damage. If something does not match the order or the package arrives warm or damaged, photograph the shipment and contact the seller promptly.
2. Keep the lot cold and dry
Refrigerate fresh truffles at 2–4°C (35–39°F). Place them in a clean, covered container with dry absorbent paper. Moisture is the enemy of quality: replace damp paper, keep the container clean, and avoid soaking the truffles.
3. Record the receiving details
For a restaurant or distributor, record the arrival date, supplier, species, stated origin or lot information, grade, pack size, and any condition notes. This creates a useful receiving record for menu planning, purchasing, and repeat orders.
4. Clean only before use
Brush or wash the truffle gently shortly before service, then dry it carefully. Do not pre-wash the entire shipment and leave it wet in storage. Keep the truffle protected from excess moisture until the kitchen is ready to use it.
5. Match the species to the dish
Tuber magnatum white truffles are commonly shaved over warm finished dishes such as pasta, risotto, eggs, potatoes, and mild cheese. Their volatile aroma is best protected by avoiding prolonged cooking.
Tuber melanosporum black winter truffles work well shaved over warm food and in gentle preparations such as butter, sauces, pasta, risotto, eggs, and potatoes. Gentle warmth helps release their aroma; prolonged high heat can reduce it.
6. Plan portions before service
Choose the grade and pack size around the dish, number of covers, and service style. Presentation grades are useful for tableside shaving and visible plating. Irregular or kitchen-focused grades can be more efficient for sauces, butter, fillings, and other preparations where shape matters less than aroma and usable yield.
7. Ask for the active lot when it matters
Fresh-truffle availability changes with harvests and incoming lots. If origin, grade, piece range, recurring quantity, or dispatch timing matters to your menu, ask for the current lot details before ordering. For professional purchasing, contact info@trufflecart.com or call +1 (628) 226-5795.
Quick receiving checklist
- Species, grade, pack size, and quantity match the order.
- Truffles are inspected promptly and documented if needed.
- Product is refrigerated at 2–4°C (35–39°F).
- Dry paper is used and replaced when damp.
- Truffles are cleaned shortly before use.
- Portions and menu applications are planned for the active lot.
For current seasonal choices, browse the fresh truffle collection. Availability is harvest-dependent, so review the live product selector before placing an order.