A meticulous selection process involving sight, smell, and touch.

It all begins with the eye. We check that the shape is intact, free of cuts or bruises that could shorten its shelf life. We observe the color of the skin—an indicator of ripeness—as each truffle must visually reflect the season in which it was harvested. Only specimens that pass this initial inspection move on to the subsequent checks.

The sense of smell is the most reliable judge. We look for the variety’s characteristic aroma: intense and complex in the *Bianco d’Alba*, bold and earthy in the *Nero Uncinato*. A scent that is too faint indicates an immature specimen, while one that is excessively strong signals that it is past its prime. Only truffles that fully express their aromatic character are selected.

The final check is tactile. We carefully press the surface to ensure the truffle is firm and plump, with no soft spots or areas that give way—signs that decomposition has begun. Any lack of resilience to pressure, even in a single spot, is grounds for rejection. Only specimens that retain the fullness of a fresh product are shipped.