Sliced Black Summer Truffle
Our Black Summer Truffles are conveniently sliced and packed in oil to make adding this mild, walnut-scented 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.
Suggested uses
Basic prep
Remove truffles from oil and rinse.
Ingredients
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 black 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
Truffled Egg Salad
Our decadent Black Summer Truffle Slices have a bold, earthy flavor, but what makes them truly unique is their light, walnut-like scent. Here, they lend their unique aroma to a simple yet elegant egg salad.
