Truffles

There are two main types - the French black truffle from Périgord and the white truffle from Piedmont, northern Italy. The black truffle is eaten raw, used in stuffings and sauces, and braised or baked in pastry. While truffles are usually eaten raw.

Carefully scrub the truffle with a brush. If you like, peel off the knobbly skin with a vegetable peeler, finely chop the peelings and use in cooked dishes.

Shave black or white truffles as thinly as possible with a vegetable peeler. Use shavings in cooking, or sprinkled raw on dishes like pasta, risotto, polenta and omelettes.