Dried slices of black summer truffle Tuber aestivum

Dried black summer truffle – concentrated aroma and flavor, available year-round. Ideal for gourmet cuisine, economical and convenient to use in any dish.

The dried black summer truffle (Tuber Aestivum) is a true culinary treasure that combines the rich flavor and aroma of fresh truffles with a long shelf life. Through a careful dehydration process, the truffles retain their natural qualities while concentrating their aroma and flavor.

Benefits of dried truffles:

• Long shelf life – unlike fresh truffles, dried truffles can be stored for months without losing their quality.

• Intense aroma and flavor – dehydration removes moisture and enhances the characteristic earthy and nutty notes.

• Economical and convenient – just a small amount is enough to enrich a dish.

• Versatility – they can be grated, ground, or soaked to restore some of their original texture.

B Why choose dried truffles?B
It is the ideal solution for restaurants, chefs, and gourmet food lovers who want to have truffles available year-round. Dried truffles are practical, economical, and at the same time offer the authentic taste of one of the world’s most prized delicacies.

Usage:

• Add to pasta, risotto, meat dishes, or sauces

• Use ground as a spice for a unique flavor

• Soak in water, vegetable oil, or butter for an even more intense flavor

Ingredients: 100% dried black summer truffle (Tuber Aestivum).
Storage: In a dry and cool place, away from direct sunlight.

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.

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 ideal for those just getting acquainted with truffles.