Truffle dishes are not recommended as treats. If any taste occurs, use only a tiny amount of plain food without truffle oil or seasonings. Avoid rich restaurant leftovers and strongly flavored snack foods.
Culinary truffles are aromatic underground fungi (Tuber species) harvested from forest soils, sold fresh, preserved, or sliced in jars. Used in tiny amounts over pasta, eggs, risotto, and potato dishes.
Most exposure comes from truffle-flavored foods rather than raw slices. Truffle oils and sauces are blended with olive oil, butter, cheese, salt, and garlic.
Many grocery products use synthetic truffle aroma rather than real truffle. Snack foods labeled truffle carry intense flavor powders and heavy salt dusting.
