Black Summer Truffle


The Black Summer Truffle thrives in northern Italy, central Europe and the UK mostly, and it's aroma and taste are not as strong as winter truffles, but are less expensive. The taste is more delicate than the winter variety, and as such should not be cooked with, but added to dishes as a finishing touch.


Other names: Summer Truffle
Translations: Black Vasaras trifele, Juodosios vasaros triufelių, Negru de vară Truffle, Crni ljetni tartuf, Mùa hè truffle đen, Black Summer truflową, Zwarte zomertruffel, काले ग्रीष्मकालीन Truffle, Black Truffle Verão, Black Summer Трюфель, Μαύρη τρούφα Καλοκαίρι, الغراب الأسود الصيف, 검은 여름 트러 플, Černá letních lanýžů, Itim trupel sa Tag-init, 夏黑块菌, Negre tòfona d'estiu, Black Summer tartufov, Čierna letných hľuzoviek, Tartufo Nero Estivo, שחור כמהה קיץ, Svart Sommar Tryffel, Црна Лето тартуфа, ブラックサマートリュフ, Truffe noire d'été, Schwarze Sommertrüffel, Black Summer Trøffel, Negro trufa de verano, Black Summer Трюфель, Black Summer tryffeli, Черно лято трюфел

Physical Description

Summer truffles are thick, somewhat rough in texture and black in color. It has a knobby outer skin covering a tannish-white inner meat.

Colors: Black or brownish-black

Tasting Notes

Flavors: Delicate, earthy
Mouthfeel: Meaty
Food complements: Pasta, Salads, Eggs, Butter, Honey
Wine complements: Burgundy, Pinot noir
Beverage complements: Hardy juices
Substitutes: Winter truffles

Selecting and Buying

Seasonality: may, june, july, august, september, opctober
Peak: july, august
Choosing: Choose one with a black-colored flesh with a fine web of whitish veins that is heavy for its size.
Buying: Look for them at gourmet and specialty stores. Some grocery stores and farmer's markets may carry them, particularly those in larger towns. The truffles can also be ordered on-line.
Procuring: Truffles are foraged in forests, usually with the help of dogs trained to sniff out the truffle. They are found two to eight inches below the ground. Truffles are parasites of trees like Oak, Poplar, Willow and Hazelnut. Each tree produces only a small handful of truffles annually.

Preparation and Use

Shave thin slices of the truffle onto dishes to finish them. Toss with pasta, add to sauces to finish fish,seafood, or chicken or shave over scrambled eggs or an omelet.

Cleaning: Brush off truffles with mushroom brush or towel. Can be rinsed slightly, but do not soak in water.

Conserving and Storing

Refrigerated in an airtight container. To preserve for a long period of time, store in vodka or any alcohol that complements their flavor. Place in uncooked rice to keep dry and refrigerated. Rice absorbs the aroma and some flavor of the truffle. Store in a paper bag, never plastic. Store in the driest area of the refrigerator.


France and Italy are the most popular sources for black summer truffles.

History: Truffles were eaten in Ancient Rome and enjoyed in France for centuries.



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