The fresh truffle should be washed with cold water and with the aid of a toothbrush for the parts that require a more thorough cleaning.
From the botanical point of view the differences between white truffle and black truffle are minimal, however in the kitchen we can treat them in
accordance with a basic principle:
black truffles manifests all its properties when cooked because its scent invades slowly foods and is enhanced in bowls and cones;
white truffles on the contrary is great eaten raw, used to flavor foods hot or cold that will immediately pervaded by its precious aroma.
And ‘advisable not to grate the truffle with a grater traditional but use the special slicer that achieves several calibrations of slices as needed.