The summer truffle

Did you know that there are many varieties of Black Truffle in the world?

But only a few botanical species of Black Truffle are of notable gastronomic value.

The most widespread species of Black Truffle is the Tuber Aestivum Vitt., commonly called the “Summer Truffle”.

The Summer Truffle is a variety widely present in Europe, especially in Southern (Italy, France and Spain) and Eastern Europe (Romania, Bulgaria) as well as in the Balkan regions (Croatia and Slovenia).

The Summer Truffle is bluish-black in color and has a very wrinkled, thick skin, covered with numerous small pyramidal warts. The inner part of the Summer Truffle is brown (from light brown to hazelnut, depending on the plant and its origin) and is crisscrossed with characteristic light veins. It is a hard truffle, less delicate to handle than other truffle varieties, with a longer shelf life than the White Truffle (fresh Summer Truffles can last up to 15 days after harvest).

In Piedmont, the most prized summer truffle is found in hazelnut groves and has a distinctive dark brown color. This truffle variety has a very long season: it is harvested between May and October. While it isn't particularly fragrant compared to autumn varieties, we at Tartuflanghe like it for its distinct flavor, with hints of mushrooms, undergrowth, and hazelnuts. We especially like it served on hot dishes because the heat and steam release its full fragrance.

Have you ever tried our summer truffle slices in olive oil ? These tasty slices of summer truffle preserved in olive oil are incredibly convenient, ready to use, and can be paired with any dish: in addition to any type of pasta, have you ever tried it on a fillet of meat? Or on fish? Or on pizza? Or on eggs? Or even on a slice of your favorite cheese? Plus, the leftover olive oil makes a delicious condiment that can be added to any recipe.