Truffles are kept from a minimum of  7 to a maximum of 20 days: this varies according to the level of ripeness of the product and to the period in which it is dug. As for the white truffles, it is recommended to eat them before the end of the minimum period of conservation.

In order to allow the truffles to keep their smell as long as possible, any contact with water must be avoided, because water leads to the destruction of the organic tissues and, consequently, to a fast decay of the product. Moreover, an excessive evaporation worstens the organoleptic qualities: the truffles dry up and lose their fragrance and most of all, their weight, that is a damage if we think to the economic value of this product. That’s why it is necessary to be able to both absorbe water and, at the same time, to limit as for as possible evaporation. This is obtained by wrapping the truffles in paper or clothes which absorbe water but keep the product in a wet environment that reduces evaporation. At this stage, truffles are kept in close boxes or vases and are put in the fridge at + 4°C.