Summer Truffle (Tuber Aestivum)

Also known as Burgundy Truffle, resembles Tuber melanosporum in appearance but has a milder aroma. The inner section displays a veined, light brown-white appearance. It emerges between May and August and is the most widely consumed truffle globally. Summer Black Truffle thrives in lime-rich soils and forms a mycorrhiza relationship with the root webs of beech trees.

Tuber aestivum was named by the Italian mycologist Carlo Vittadini (1800 – 1865) in 1831 and is still the accepted scientific name. The ideal timeframe to utilize is from 5 to 15 days post-harvest. The most effective method for refrigeration involves wrapping it in kitchen paper (remember to change it daily) and placing it in a sealed container. Avoid washing it prior to usage.