How to Store Summer Truffle: Methods, Timing and Mistakes to Avoid

Why storage is critical

Fresh summer truffle is a living product and deteriorates quickly. Scorzone purchased at peak quality can lose up to 40% of its aroma within the first three days if stored incorrectly. Knowing the right methods means preserving everything that makes the product exceptional until the moment you use it.

How long does fresh summer truffle last?

Under optimal conditions, fresh summer truffle keeps for 5 to 10 days from purchase. This depends on ripeness at the time of purchase and storage conditions. A freshly harvested truffle has 8–10 days ahead of it; one that is already ripe at purchase should be consumed within 4–5 days.

The correct method: fridge with absorbent paper

The simplest and most reliable system is the refrigerator. Here is the correct procedure:

• Gently brush each truffle with a soft brush to remove any soil residue
• Dry completely — moisture is the main enemy
• Wrap each truffle individually in clean absorbent paper
• Place in an airtight glass container or jar with a lid
• Store on the least cold shelf of the fridge (ideally 8–10°C), away from strong-smelling foods
• Change the paper daily

The rice method: a useful bonus

Many enthusiasts store truffle in a jar of raw Arborio or Carnaroli rice. The rice absorbs excess moisture and becomes infused with the truffle's aroma, making it the perfect base for a fragrant risotto. The truffle keeps just as well, and you gain exceptionally flavoured rice as a side benefit.

The oil method: avoid for fresh truffle

Storing fresh truffle in extra virgin olive oil is common practice but not recommended for two reasons: the truffle releases moisture into the oil, creating conditions favourable to bacterial growth; and the oil dampens the more delicate scorzone aromas, flattening the final result. This technique is only suitable for already-cooked truffles or long-life products.

Can you freeze summer truffle?

Freezing is technically possible but radically changes the truffle's structure: once thawed, the flesh becomes soft and loses much of its volatile aroma. If you have excess truffle, it is better to use it immediately in preparations such as truffle cream, truffle butter or sauces — all of which freeze far better than whole truffle.

Explore our long-life truffle products — the ideal solution for always having truffle flavour on hand.