Fresh black summer truffle (Tuber aestivum), Grade B

Tuber Aestivum B class

Tuber Aestivum vitt. Also known as the black summer truffle or “Scorzone” by the Italians, it weighs between 5 and 15 grams, with no broken or damaged truffles.

Recommended storage conditions: In a sealed container, in a refrigerator at +2°C to +4°C.

Recommended storage period: 5 to 15 days.

Key characteristics:

• Appearance: The summer truffle has a black or dark brown outer skin (peridium) with a rough, pyramidal texture. The interior (globe) is creamy to yellow-brown with white, branched veins.
• Size: It typically has a diameter of 2 to 10 cm and can weigh from a few grams to over 1 kg.
• Aroma and taste: Its aroma is milder compared to other truffles, with notes of hazelnuts, wild berries, and fresh soil. The flavor is delicate and nutty.

Habitat and Harvesting:

• The summer truffle grows underground in symbiosis with the roots of trees such as oak, hazel, beech, and pine.
• It is found in deciduous and coniferous forests, primarily in Southern and Central Europe, as well as in regions with a temperate climate.
• The harvesting season typically runs from May to September.

Culinary uses:

• The summer truffle is popular in the kitchen because of its more affordable price and mild flavor, which makes it suitable for a variety of dishes.
• It is used raw, grated over pasta, risotto, salads, or eggs. It is often added to butter, cheeses, or sauces for extra flavor.

Distinctive feature:

The summer truffle has a milder aroma and flavor compared to rarer truffle varieties, such as the Burgundy and black truffle Tuber Melanosporum, making it suitable for those just getting acquainted with truffles.