All truffle species are used in strict relationship with the traditions of the territory.
Different combinations with foods, seasonings and wines depend exclusively on the local culinary habits, which all share a common element: simplicity.
Almost always, in fact, truffles are eaten raw, especially the white and Périgord types: better sliced with a suitable truffle shaver, or chopped with a sharp knife, and sprinkled over simple recipes that will not overpower the perfume and the flavour of the truffle itself.
We always advise a butter-based sauce for white and bianchetto truffle and extra-virgin olive oil for Périgord truffles and summer truffles.