We always look forward to the start of the season of a new variety of fresh truffle.

It started two weeks ago in my region in Basilicata (Southern Italy). We are proud of this fresh truffle and recommend recipes with summer black truffle to the curious and enthusiasts.

The Italian black summer truffle season generally runs from May to September. During these warm months, our truffle grower goes in search of these precious underground fungi. He often finds black summer truffles near tree roots and the terrain in my area is particularly conducive to its formation with the limestone.

Harvesting the black summer truffle requires special know-how. Truffle dogs are used to detect the truffles buried underground. Once located, they are carefully extracted to preserve their integrity and quality. This meticulous harvest is an ancient tradition in Italy, and it continues to arouse the admiration of gastronomy lovers around the world.

The Italian black summer truffle, also known by the scientific name Tuber aestivum, is one of Italy’s most prized culinary gems. It is a variety of truffle that grows primarily during the summer months, making it a true seasonal delicacy.

The black summer truffle is distinguished by its unique aroma and flavor, which add an incomparable dimension to dishes. It is characterized by a rough black skin and flesh that varies from light brown to deep black. Its texture is slightly grainy, and it has white marbling inside.

The taste properties of the Italian black summer truffle are extraordinary. It has an earthy and intense aroma, with hints of hazelnut and undergrowth. Its flavor is subtly musky, which allows it to pair with a wide variety of dishes. Chefs often consider it the secret ingredient that transforms an ordinary dish into an exceptional culinary experience.

We have created ready-to-use sauces for cooking pasta in particular. The black summer truffle combined with vegetables brings a unique culinary experience.