Growing between May and August, the Summer truffle can be found almost everywhere in Europe and in other parts of the world, in Australia too.
If you never tried truffle before, that's a good and affordable way to start, and if you're vegetarian or vegan, that's definitely an ingredient to add to your diet.
His similarity with the "Tuber Uncinatum" makes it difficult to be recognized from the outer skin. When cut, the flash is paler, and the taste and aroma are certainly less intense.
Easier to find in shops and restaurants, the Summer truffle is very versatile and can be used in a wide variety of dishes such as pasta, salads, meat or even fish.
The Summer truffle is not as intense as the other black truffle but can definitely add flavour to a salad, a grilled protein, or light cheeses such as mozzarella, burrata, or mild goat cheese.
You can also add it to a more complex dish, but my suggestion is to combine it with other truffle products to give it more strength.
Black truffle oil or the Tartufaia cream are indeed the ones I will use to intensify the flavour.
Another way to use it is making a condiment with it, grate it in extra virgin olive oil, leave it to marinate for few hours, and use it to dress anything you want.
If you need more inspiration, you can always download my book here and discover some fantastic recipes I create just for the black truffle.
Despite the Summer truffle season is already started, this year we have just begun selling it as the quality didn't satisfy us, and if we're not happy about it, you're not going to be either.