Its harvest takes place between the months of May and September offering a diamond of delicate flavor and aroma.
Less known and popular than the black truffle, the summer truffle or Tuber Aestivum is a gastronomic jewel of delicate flavor and aroma. It grows alongside the roots of Mediterranean forests that are between 200 and 1,000 meters above sea level, without requiring so demanding soils as the Perigord in terms of moisture and composition of the land.
Dark on the outside and pronounced pyramidal bark, its main difference with respect to the Tuber Melanosporum, black truffle, is its inside cream and hazel tones.
The collection of summer truffles occurs between the months of May and September, although the most precious fungi are those found at the end of August, which is when it has reached its optimum point of maturation and gives off all its peculiarities. Even so, at the end of June and during the month of July you can already enjoy quality truffles.
The summer truffle is an exceptional gourmet product and economically more affordable than the black one. It has a milder flavor and offers a wide range of culinary possibilities. It is the perfect combination in meats, fish and pasta, as well as seasonal products and salads.
Regarding its conservation, as with the Perigord truffle or Alba white truffle, the Tuber Aestivum must be wrapped in transparent film so that it does not lose its aroma. Its duration in fresh is greater and can be kept in good condition more than a month.