Black Summer Truffle

My scientific name:  Tuber Aestivum Vitt

I am a wild mushroom. Unlike other mushrooms I grow underground.

What they say about me: "It has a rounded and particularly thick skin. It can reach up to around 10 cm in diameter and is also easy to identify thanks to a small cavity at its base, which is flatter than the rest of it. The color of its skin ranges from very dark brown to deep black. It is globular in shape, with small pyramidal shaped warts. Its flesh varies in color from white to ochre and hazel, depending on its ripeness and its area of origin. Unlike other types of truffle, it does not release its aroma immediately. Indeed, a few minutes are needed to fully appreciate its characteristic scent with its subtle fruity notes. It can frequently be found on the surface of the ground and is not predominantly subterranean. It often grows beneath beech and birch trees, as well beneath conifers such as pines and firs at quite high altitudes varying between 1000 and 1400 meters above sea level. Despite its comparatively low cost (compared to other more highly-prized truffle varieties), it is an exquisite accompaniment to meats and rich salads, adding a real touch of sophistication to the menu. Its subtle aroma also recalls the porcini mushroom ".

I love to be cooked, not too long or at too high a temperature, of course, otherwise, I risk losing part of my unmistakable forest flavor that can develop pleasant notes of mushrooms and hazelnuts.

INSTRUCTIONS:
Upon arrival: Be aware that it is typical for your truffles to have some condensation upon arrival. This happens because the truffle releases moisture, which gets captured in the paper wrapping. This moisture actually helps to maintain the truffle's freshness and stops it from becoming dry during shipping. After you receive your truffles, we advise consuming them soon after their arrival.

Conservation methods:  Fresh Truffles are best eaten as soon as possible. When you receive your truffles, we suggest you immediately wrap them individually in kitchen paper which should be changed every other day and place in an airtight glass jar in the refrigerator until use. Please don’t keep them for more than one week!