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What is the truffle?     A brief history     Truffle picking     How to preserve it     How to use it     The "Tartufaia"   How to use it The truffle should be cleaned only a few minutes before use, under cold water using a small brush for more thorough cleaning. The truffle is served raw, cut into thin strips, on cold and hot dishes and with light sauces. It is ideal with cheese fondue, “tajarin” (hand-made egg pasta), Piedmontese-style risotto, raw meat, boletus (“porcini”) and “royal ovule” (“ammanita cesarea” ) mushroom salads. TARTUFLANGHE - Loc. Catena Rossa 7 - 12040 Piobesi d'Alba (Cn) ITALY Phone +39 0173.361414 - +39 0173.362627 Fax +39 0173.440611 P.iva 03062420041