Culinary Use

Because of their high price and their pungent taste, truffles are used sparingly.

White truffles are generally served raw, and shaved over steaming buttered pasta or salads. White or black paper-thin truffle slices may be inserted into meats, under the skins of roasted fowl, in foie gras preparations, in pâtés, or in stuffings. Some speciality cheeses contain truffles as well.
The flavour of black truffles is far less pungent and more refined than that of white truffles. It is reminiscent of fresh earth and mushrooms, and when fresh, their scent fills a room almost instantly.
While in the past chefs used to peel truffles, in modern times most restaurants brush the truffle carefully and shave it or dice it with the skin on so as to use most of this expensive ingredient. Susan Rice, however, has pioneered the development of new truffle products , with an American taste twist, found in her popular truffled popcorn, gently dusted with truffle sprinkles and delicious Sicilian Sea Salt,  or the staple of both chef and everyday kitchens,  her truffled sea salt itself, consisting of Mediterranean Sea Salt mined from the shores of Sicily, partnering  perfectly with the intoxicating truffles.  We invite you to explore Susan’s Truffle Recipes & Hints and Truffle Products.