Precisely because truffles are so precious, it is important to know how best to handle them. This starts with the selection. Either you have boundless trust in your retailer, in which case that's a good thing. Or you can have the truffles put in your hand and smell them. You will notice it immediately: if there is a musty undertone or the truffle mushroom is soft and feels a little spongy, then hands off!

Truffles should be chilled at all times, so pack them well, take them home quickly and put them in the fridge. It is best to wrap the aromatic tubers in kitchen paper and store them in a closed Tupperware container in the fridge until they are ready to eat.

As a rule, they no longer need to be washed. They should be clean and free of soil crumbs, otherwise you will pay for them at a high cost. If any brown spots do form, simply cut them away carefully.

White truffles should not be cooked or heated, as this changes their flavour. Black truffles are much better suited to this and release their flavour during cooking and simmering. Nevertheless, they are also a delicious addition when grated or sliced raw over dishes. Truffles, whether white or black, should be consumed within a few days as they lose their flavour quickly. Never put leftover truffles in a jar with rice. The rice immediately absorbs all the moisture, and the truffle shrivels and smells of mould and damp forest floor after a short time. Flavours that nobody really wants in risotto.