Summer truffle

Features

The characteristics of the summer truffle were described for the first time in 1831 by Carlo Vittadini, mycologist, botanist and writer who classified this species. The summer truffle is called Tuber Aestivum Vitt. Precisely in honor of its discoverer, as well as for the period in which it is collected. As with any other species of fresh truffle that can be found for sale, also in this case the price depends on the quality and availability during the harvesting period.

The external surface is easily recognizable, both for the black color and for the particularly evident polygonal warts. The gleba, that is the internal part, has a hazelnut color, with white veins.

The smell of the summer truffle evokes that of mushrooms, pleasant and not too intense.

How is it preserved?

The most effective way to preserve the summer truffle is to line it with kitchen paper and then place it in a container that will be placed in the fridge. Remember to change the paper every day: in this way, you will not run the risk that the truffle can rot due to molds. Preserved in this way, the truffle stays fresh for 6 or 7 days. Wash it only when you need to consume it: so it will keep better.

How it cleans up

To clean the summer truffle, soak it in cold water for about ten minutes. After that, use a toothbrush or brush to clean it under running water, always gently, and use a dry cloth to dry it.

How to cook

There are many possible preparations for the summer truffle, which is able to enhance fish dishes and eggs, but can also be used for first courses or simply on croutons. To prevent its aroma from being lost, heat it slightly or eat it raw.