Black Summer Truffle Tuber Aestivum is the most common truffle and can be found throughout Europe from May to September. Its aroma is very different and delicate than the black winter truffle, but its lower price and virtually all year availability makes this truffle a very good choice for testing new recipes. Black Summer Truffles are great for beginners and experts.
To facilitate the cleaning of the truffle keep it soaked for about ten minutes in cold water, then under running water and with the help of a brush (alternatively you can also use an old toothbrush) wash the truffle eliminating the last earth residues. Once the truffle is clean, use it to taste on your plates, preferably on hot dishes that enhance the flavor if you decide to cut it raw using a sliced truffle. Otherwise, you can grate and use the ground obtained to prepare an excellent oil-based sauce. We, therefore, recommend a sauté with garlic and extra virgin olive oil, to which, once lukewarm, the minced truffle seasoned with salt and a pinch of pepper will be added.
Store for 7-10 days in the refrigerator, inside an airtight container and wrapped in kitchen paper, in this way the scent will not be lost and the humidity of the truffle will be absorbed. For this reason, we recommend changing the card daily. Wash the truffle only at the time of use as it is earthy and better preserved. Once washed, consume it and / or freeze it within 1-2 days.
100% Fresh Summer Black Truffle