Fresh Black Summer Truffles Extra-class

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Free delivery for orders over 200$

•100% Natural & Hand-Selected
•Rich in Antioxidants & Nutrients
•Exceptional Gourmet Flavor

Everything You Should Know About The Black Summer Truffle

Fresh Black Summer Truffles Extra-class

What Is Tuber Aestivum?

Tuber Aestivum vitt is the most known and recognizable truffle, the ”Black summer truffle” or ”Truffe de Saint-Jean”. It is with prominent black scales and firm, white-veined beige flesh. It has a pleasant, earthy aroma with subtle hints of hazelnut, garlic, and wild mushroom. It’s not as intensely fragrant as white truffle but offers a milder, more palatable flavor.

Size, Weight & Texture

🏀 Size: Usually up to 10 cm (3.9 in), around the size of a golf ball

⚖️ Weight: Between 10g and 100g on average, but can reach up to 1kg

🧬 Texture: Prominent black scales with firm, white-veined beige flesh

Harvest Season & Origins

The picking season for these delicious treasures goes from May to August. The distribution is spread more widely in nature than other tubers. Truffes de Saint-Jean grows in symbiosis with the roots of certain trees, such as oak wood, tilia, and pine. It’s mostly hunted by dogs that can scent the aroma of a tuber and dig it from the ground.

Fresh Black Summer Truffles Extra-class

The quality can differ depending on the region and growing conditions, which is one of the main criteria determining the Tuber Aestivum Vitt price. Pieces harvested early in the season tend to be less mature, whitish inside, and have a milder flavor, while those gathered later in the season can be more mature, flavorful, and a little bit more brownish inside.

You can find them mostly in central and eastern Europe. Their peak of ripeness is the month of July.

How to Use Black Summer Truffles in the Kitchen

🍳 Eggs

🍝 Pasta

🥣 Sauces & Dressings

🥔 Potatoes & Risotto

For adding intenser flavour to the dish some chefs use truffle products such as truffle sauces (salsa tartufata) or truffle oil

You can always experiment and create a masterpiece using them. And don’t hesitate to share the recipe with us!

What is the size? – The size of the Tuber Aestivum Extra-class is 25gr+ whole truffles with regular shape and no scratches.

What is the shelf life? – The Aestivum has a long shelf life. But to experience the most intense aroma of the truffle, we recommend using the product within 5-7 days from the purchase. You must store the truffles at around 2-4 degrees.

What is the taste of the Tuber Aestivum? – The taste of the Tuber Aestivum is delicate with a slightly nutty aroma with hazelnut notes and fresh earth.

Which truffle is similar to the Tuber Aestivum? – The Burgundy truffle is the most similar, but the Tuber Aestivum has a less strong aroma and taste. That is why there is a significant difference in the price of both truffles.

How to wash the Tuber Aestivum? – Washing the truffle is very easy. First, soak it for 5-10 min in cool water. Then, under the sink, gently brush it with a soft brush until the ground is gone. Absorb it in a towel, and you are ready to slice it on a grater.

How to cook Tuber Aestivum? – This truffle is widely spread and can be used in almost all dishes. It’s even better to be accompanied with black truffle oil or salsa tartufata with black truffle for a more intense flavor.

An easy recipe with Tuber Aestivum Extra-class:

Pasta with Summer truffles

You can try your shaved truffles over warm pasta. The pleasing aroma will make you fall in love with this magnificent gift from nature.

INGREDIENTS:

  • 1 oz fresh summer truffles
  • 6 oz spaghetti (or any other pasta)
  • Three tablespoons unsalted butter
  • Good quality Parmesan cheese, coarsely grated (optional)
  • salt to taste

PREPARATION:

Cook pasta in a large pot of salted water according to the directions on the package. When you cook the pasta to the ‘al dente’ stage, you can drain it and reserve a little cooking water (about four tablespoons or so). Return the pasta to the cooking pot along with the reserved pasta water.  Heat the pot over medium, then add the butter and toss until most of the water has been absorbed and the pasta is well-coated with the butter. The butter and starchy pasta water should form a loose sauce (where you can add salsa tartufata).  

Once the pasta is ready, add the parmesan cheese and the sliced truffles on top and enjoy!

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