Fresh vs. Preserved Truffles: What Restaurants Should Know
When restaurants should buy fresh truffles and when preserved truffle products like carpaccio, sauces, oil or frozen truffle make more sense.
Fresh truffles
Nothing replaces the aroma of a fresh truffle shaved at the table, but fresh truffles are seasonal, perishable and their price changes with the harvest.
Preserved truffle products
Truffle carpaccio, sauces, creams and oil are shelf-stable until opened and give consistent results for pasta, sauces, canapés and finishing. Flash-frozen truffle keeps much of the character of the fresh product for use outside the season.
Using both
Many kitchens use fresh truffle for signature dishes in season and preserved products for everyday menu items and banquets. Truffle sauce and truffle oil wholesale purchases help keep food costs predictable.