Origin and harvesting
Summer truffle is an underground fungus that grows in symbiosis with various tree species. It is traditionally harvested using trained dogs, in carefully selected production areas.
Season
Summer seasonal product.
Harvesting takes place between May and August, depending on weather conditions.
Gastronomic profile
It stands out for its mild and pleasant aroma, with notes reminiscent of nuts and moist earth. Its intensity is lower than that of black or white truffle, allowing it to be used in larger quantities and across a broader range of dishes.
How can it be used?
Summer truffle allows for more versatile use in the kitchen:
- Sliced or grated
- In both hot and cold dishes
- In salads, pasta and rice
- With eggs and in creams
- In preparations where a subtle truffle note is desired
Available options
Quality is the same across all options. The difference lies in presentation and intended use.
- Extra (+20 g): larger whole truffles, suitable for presentation.
- Medium/Small (–20 g): smaller whole truffles, with the same aromatic profile.
- Pieces: selected fragments, ideal for culinary use.
Format and storage
Fresh product.
Keep refrigerated, wrapped in absorbent paper and stored in an airtight container. Consume within a few days to preserve its aroma.
