— Mistake 01

You think it should never be cooked

Unlike the prized white truffle, which is consumed exclusively raw, the summer truffle holds up well to cooking. It is traditionally used in sauces, gravies, and stews, and it is in these preparations that it expresses an important part of its character. The only rule: avoid temperatures that are too high for too long. Add it towards the end of cooking, over low heat, to preserve all its aroma.

— Mistake 02

You pair it with strong flavors

Plenty of garlic, onion, intense spices — these are the enemies of the summer truffle. Truffle has a delicate and complex aromatic profile: it needs neutral ingredients that allow it to express itself, not smother it. The best pairings? Butter, extra virgin olive oil, eggs, cream, fresh pasta. Simple ingredients that act as a blank canvas and let the truffle speak for itself.

— Mistake 03

You store it incorrectly

This is perhaps the most costly mistake. Fresh summer truffle quickly loses its aroma if not stored correctly. Three simple rules:

With these precautions, it can be stored for up to 7-10 days. Without them, it takes only a few hours to lose all its aroma.

— Mistake 04

You use too little — or too much

Truffle is generous: just a few grams are enough to transform a dish. But "few" doesn't mean "none." The opposite mistake — overdoing it — overpowers the dish instead of enhancing it. The secret is balance: the truffle should be noticeable, fragrant, but it shouldn't overwhelm the other ingredients. 30/40 grams per person is the right amount!

— Mistake 05

You pair it with the wrong cheese

Aged and flavorful cheeses — pecorino, aged Parmigiano Reggiano, gorgonzola — have too strong a character and tend to cover the truffle instead of enhancing it. It's better to opt for fresh and delicate cheeses: ricotta, burrata, stracchino, crescenza. Neutral flavors that bring out the aroma of the summer truffle without competing with it.