Discover the delicate flavour and aroma of fresh summer truffle-Tuber Aestivum.
* The price depends of the availability of the daily harvest.
Season: from May till October
Tuber Aestivum, also known as summer truffle connects with roots of several trees: oak, beech, poplar, hazel, pine and linden. Dark on the outside and with a pronounced pyramidal bark, its main difference from the Tuber Melanosporum lies on the inside, which is cream-coloured with hazel tones.
Less perfumed and flavourful than the winter truffle, with a gentler aroma.
The summer truffle is an exceptional gourmet product and more affordable than Tuber Melanosporum. It has a milder flavour and offers a wide range of culinary possibilities. It is the perfect complement to meat, fish and pasta dishes, as well as seasonal products and salads.
The truffle should only be cleaned a few minutes before using it, under coldwater with a small brush.
As the truffle's quite delicate, you don’t want to lose precious chunks of it, so be sure to clean the truffle gently.
To get the most out of them, it's best served as simply as possible—not cooked, but grated or finely slicedover a warm dish, which brings out its aroma.
Ideal with pasta, rice, eggs, raw meat dishes and fish dishes.
To appreciate the taste of the truffle at its best it should be consumed as soonas possible (in a few days).
Wrap each truffle in paper without removing the ground dirt.
Changethe wrapping every day.
Storein the fridge (+2°C/+4°C) in a container which must be kept open to allow the truffle to “breathe”. The aroma released during the maturation tends to be absorbed by milk, butter, cheese and eggs stored near the truffle.
Every day a truffle is out of the ground, it loses some weight. As the truffle is a natural product this is a perfectly normal procedur of the natural development of truffles.
After the selection, truffle is arranged and transported in special cold containers.