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Black Summer Truffle Peelings

These Black Summer Truffle Peelings are carefully packed in oil to make adding this mild, walnut-aroma truffle easy to incorporate into any recipe. With a tougher skin with large, triangular bumps that encapsulate the pale beige insides, this particular breed is hearty and mellow.

  • Various shades of brown

  • Picked fresh, sliced and preserved in our proprietary formulation of black truffle oil

  • Earthy and robust flavor typical of truffles

  • D'allesandro
    Price: $59.25
    $18.52 / Ounce

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    Suggested uses

  • Fold into omelettes, polentas and cheese fondue for rich truffle flavor

  • Grate into warm olive oil with a touch garlic, salt and black pepper for a bruschetta for pasta, bread, meat, fish or salad

  • Basic prep

    Remove truffles from oil and rinse.


    Extra Virgin Olive Oil, Tuber Aestivum and Truffle Aroma.

    Black Summer Truffles, or “Tuber aestivum,” are typically harvested from May to September and found in the southern areas of distribution, mainly the Mediterranean climate of France, Italy and Spain. Growing among the root systems of Beech trees on lime-rich soil, these less intense fungi are not as pungent as the black winter truffles, with only a subtle aroma of underbrush. As a relative of the more expensive and rare Tuber melanosporum, or “perigord”, this more common species is more economical while still boasting incredible aroma and authentic truffle flavor.

    Truffles are members of the Tuber genus, like their mushroom cousins. Their symbiotic relationship with trees and underground growth is what separates them from other mushrooms, contributing to their rich, earthy aroma and scarcity-driven popularity that makes them one of the most expensive delicacies in the food market.

    Classic recipe

    Buckwheat Crepes with Mushrooms and Truffle

    These stuffed buckwheat crepes make a simple yet special dish for brunch, lunch or dinner. Our Special Mushroom Blend contains a delicious combination of shiitake, chanterelle, morel, porcini, oyster and bolete mushrooms, and our Black Summer Truffle Peelings make this dish a standout.