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Fresh whole summer truffles
Tuber aestivum
The summer truffle (Tuber aestivum), often mistakenly called the “white summer truffle” because of its white flesh, is nothing like the real white truffle. The taste and aroma of the summer truffle exude light notes, perfectly suited to summer cuisine. It is firm and crisp and a welcome addition to any table as soon as the weather turns summery. It can be grated over a salad or served on toast with a drizzle of olive oil at aperitif time.
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Key information
Season
April to August
Minimum quantity
To enjoy all the flavour of the summer truffle, respect these quantities: Just to try: 5-10 grams per person Tasting: 10-15 grams per person If you want to add your summer truffles to a recipe, keep the truffle content to 10% of the total ingredients.
Ingredients
Tuber Aestivum 100%
Storage
These fresh truffles have already been washed and are ready to use. They will stay fresh for about a week if refrigerated (between 2°C and 5°C). Take them carefully out their sachet then place in an airtight container lined with absorbent paper towel (change the paper every two days).
Also known as the Scorzone truffle, the fresh summer truffle is found in France, Spain and Italy.
It is generally larger and firmer than Tuber melanosporum. Its skin is similar to that of the black truffle but its flesh is very light in colour – white early in the season turning brown later on. It has a slight hazelnut flavour and subtle mushroom and earthy aromas.
The summer truffle, a light crisp truffle
The summer truffle is still little known in France and too often compared to the black truffle, even though the two varieties are very different. The summer truffle is very light and crisp, perfect for summer dishes such as salad, carpaccios or served with burrata. It is very sensitive to heat and shouldn’t be cooked or warmed, unlike the black truffle which comes into its own when exposed to a little heat.
Its slight earthy aromas add a refreshing touch to summer dishes and are perfect for light but flavoursome meals.
How to enjoy
Fresh summer truffle, as the name suggests, is ideal with summer dishes. It is crisp and refreshing and perfect grated over a beef or vegetable carpaccio, over a salmon tartare or a salad. Alternatively, try it grated over a slice of bread, with a drizzle of olive oil and a pinch of fleur de sel.
The summer truffle (Tuber aestivum), often mistakenly called the “white summer truffle” because of its white flesh, is nothing like the real white truffle. The taste and aroma of the summer truffle exude light notes, perfectly suited to summer cuisine. It is firm and crisp and a welcome addition to any table as soon as the weather turns summery. It can be grated over a salad or served on toast with a drizzle of olive oil at aperitif time.