Truffles (continued)
When buying truffles, it is important to keep in mind that it is not so much the price per kilo (or per gram) or the physical appearance of the mushroom that dictates the quantity needed for a great dish, but rather its organoleptic qualities (its flavour and fragrance). Just a few grams per person may be enough to satisfy even the most demanding gourmets. It is also important to remember that a Périgord truffle is at its best at peak maturity - which is generally well after Christmas and the New Year - and should be used ‘fresh’, although for certain recipes there are suitable preservation methods.