The black summer truffle takes its scientific name “Tuber Aestivum Vittadini” often abbreviated “Tuber Aestivum Vitt.” from Carlo Vittadini, an Italian botanist and mycologist from the 1800s. Vittadini devoted himself to the study of truffles by writing the “Monographia Tuberacearum,” a monograph with 5 color plates drawn by his own hand in which he described 65 species of truffles, of which 51 species had never been seen before.
In the kitchen, the black summer truffle accompanies many dishes because of its pleasant, delicate aroma and strong flavor reminiscent of porcini mushrooms. Although inferior in quality, its characteristics bring it closer to the prized black truffle and make it suitable for enriching some typical recipes of the Italian culinary tradition.
The black summer truffle can be sliced directly onto dishes just like the prized truffle or cooked. Because it holds up well to high temperatures, it can be pan-fried with oil or butter to season pasta or rice dishes such as summer black truffle tagliatelle or summer black truffle risotto. It is also ideal for enriching the classic fried egg or main courses of meat or fish.
The black summer truffle should be eaten very fresh to bring out all its qualities and as it tends to perish over time. It can be stored in the refrigerator but only for a few days wrapped in paper towels to be changed daily to keep it fresh and prevent it from getting moist.
How to clean the black summer truffle before using it in a few simple steps:
– Use a clean toothbrush to gently remove excess soil;
– If necessary, quickly run the truffle under a trickle of cold running water and gently clean it;
– Dry the truffle perfectly with a clean cloth or paper towels;
– Slice the truffle directly onto the serving platter or into the pan for cooking using the special truffle cutter.
Selektia Tartufi offers the opportunity to purchase Tuscan black summer truffle or scorzone truffle while still fresh and have it shipped directly to your home or business very quickly.
