Botanical specialities
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Summer truffle (Tuber aestivum)
The summer truffle, with a delicate woodland and hazelnut fragrance.
Tuber aestivum, or summer truffle, is recognisable by its black, warty skin and its pale flesh, beige to hazelnut, finely veined. Its fragrance, lighter than that of winter truffles, evokes undergrowth, mushroom and hazelnut. It is best eaten raw, in slices, and suits cold preparations as well as warm dishes.
- Availability
- Peak season: May → August
- Flavour
- woodland, mushroom, hazelnut, delicate
In the kitchen
- In thin slices on a salad or a carpaccio
- On buttered pasta or a risotto
- Grated over a burrata or eggs
Origins, sizes and packaging vary with the seasons: our sales team will confirm current availability.
Seasons and origins
- Early season
- Peak season
- Late season
- Available but scarce
| Origin | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Availability |
Indicative calendar based on our sales over the last two years. Our sales team will confirm current availability.
Netherlands
