SUMMER TRUFFLE (Tuber Aestivum Vitt.)
Harvest period: June/October.
Use in the kitchen: Less perfumed and flavourful than the winter truffle, more preferably used cooked.
Whole: slivers on fillet, fondue, eggs in the pan, tagliatelle.
Diced: sauté with oil and a clove of garlic, salt and pepper. The preparation can be used on pasta dishes, main courses, omelettes and eggs.
Pieces / pack: 1