The Aestivum truffle is sometimes called The Summer Truffle or “Truffe de la St Jean” after the Saints name day. It is harvested between may and early September.
The exterior of the Truffle or “Peridium” is black or dark brown.
The inner core or “Gleba” is beige or light brown with light marble veins of a lighter colour.
If the flesh of the Truffle is white and the marbling wholly visible, then this means that the Truffle has not reach full maturity and should not yet be consumed.
The Truffle emanates a distinctive aroma of hazelnuts mixed with mushrooms, but it far less powerful than its close relative the Tuber Melanosporum.
The summer truffle is becoming increasingly popular in European gastronomy.
