The truffle must be stored in a glass jar or, as an alternative, in an airtight plastic container. Inside it, the truffle must be wrapped in a sheet of kitchen paper which should be replaced daily. You should strictly avoid, even if it’s a common mistake, to add rice in the container because this absorbs too much the truffle moisture, it dries it and it removes its aroma. Likewise, avoid keeping it in oil because this increases its fermentation.
The jar must be placed at the bottom of the fridge, at a temperature ranging from 2°C to 4°C (note well that dairy products, butter and cheese have a tendency to absorb its scent). Even if kept in the best conditions, we recommend to consume it no later than seven/ten days from the moment of purchase. This universal rule applies to all fresh products: sooner you eat it, better will be the sensations offered by the truffle.