The summer truffle, commonly known as the Aestivum truffle or St. John's truffle, is a subterranean fungus belonging to the genus Tuber. Its full scientific name is Tuber aestivum Vitt., and although it is often grouped under the term "truffle" along with other species such as Tuber melanosporum, the Aestivum truffle has its own characteristics and harvesting season that clearly distinguish it.
This fungus grows underground in symbiosis with the roots of trees such as holm oak, oak, and hazel. The summer truffle (Truffle aestivum) thrives primarily in calcareous soils, where humidity and temperature conditions are favorable for its growth.
Visually, the summer truffle has a warty, black or dark brown surface, although its interior, known as the gleba, is lighter in color, ranging from beige to hazelnut, with well-defined white veins. This visual difference already hints at its lower aromatic intensity compared to other winter truffles.
In the culinary world, the summer truffle (Truffle aestivum) stands out as a more accessible alternative to the black winter truffle. This is not only due to its more affordable price, but also because its milder aroma makes it ideal for dishes where a truffle note is desired without overpowering the other ingredients.
Differences between Truffle Aestivum and Tuber Melanosporum
It's common for people new to the world of truffles to be unaware of the differences between the Summer Truffle (Tuber aestivum) and the Black Winter Truffle (Tuber melanosporum). Although both are species of the genus Tuber and are harvested in a similar way, their characteristics, uses, and prices differ significantly.
Tuber Melanosporum is much more aromatic and potent, with an intense and complex flavor that has earned it the nickname "black diamond of gastronomy." Its interior, or gleba, is jet black with fine white veins, which visually distinguishes it. Furthermore, its harvest season is concentrated in the colder months, from November to March.
In contrast, the Summer Truffle (Truffle aestivum) has a more subtle aroma and a less pungent flavor. Its gleba is light in color, ranging from beige to light brown, and its season shifts to summer, typically from May to September. This makes it an ideal truffle for those new to truffles and for recipes where a balance of flavors is desired.
Another key difference is price. Tuber Melanosporum commands much higher prices on the market due to its scarcity and high demand in haute cuisine, while the Summer Truffle (Truffle aestivum) is considerably more affordable, making it accessible to a wider audience.
👉 If you want to delve deeper into the differences between varieties, we invite you to consult our Trufipedia .
Summer Truffle Harvesting Season
One of the main characteristics of the Aestivum truffle is its natural cycle, which makes it the star of the warmer months. Harvesting generally begins in late May or early June and extends until late August or September, depending on the year's weather conditions. For this reason, it is also known as the summer truffle or St. John's truffle, due to its harvest coinciding with that date.
This summer period allows the Aestivum Truffle to become the only fresh truffle available in Europe during the summer months, at which time the Tuber Melanosporum has already completed its cycle.
The optimal time for harvesting the Aestivum Truffle is in the middle of summer, when its gleba acquires that characteristic hazelnut color and its aroma reaches its maximum potential, within its softest nuances.
Production areas in Europe and Spain
The Aestivum truffle is found naturally in much of Europe, especially in regions with calcareous soils and oak and holm oak forests.
The main producing countries in Europe are:
- France
- Italy
- Spain
Some Eastern European countries such as Bulgaria, Romania, or Hungary
In Spain, summer truffles are produced in several regions, notably Aragon, Castile and León, Catalonia, Navarre, and parts of Castile-La Mancha. These regions offer the ideal climate and soil conditions for the optimal development of the summer truffle (Truffle aestivum).
Summer truffle cultivation, although less publicized than that of the winter black truffle, is gaining ground thanks to the growing demand for this product during the warmer months.
How to recognize a quality summer truffle
The quality of the summer truffle (Truffle aestivum) can vary considerably depending on its stage of ripeness, harvesting method, and handling. Recognizing a quality summer truffle is essential for a successful culinary experience.
The aspects you should take into account are:
- Exterior color: The peridium (outer part) should be black or dark brown, with a well-formed, warty surface.
- Gleba or interior: When cut, it should be hazelnut-colored with well-defined white veins. If it is too light or whitish, it may indicate that it is underripe.
- Texture: The truffle should be firm to the touch and compact. A soft or excessively dry truffle has lost quality.
- Aroma: Although the Summer Truffle does not have the intensity of the Tuber Melanosporum, it should offer a mild and pleasant aroma, with notes reminiscent of nuts or the forest in summer.
Professional harvesting and proper storage are key to maintaining these characteristics intact until consumption.
👉 At Sentidos Truferos we guarantee selected truffles, ready to enjoy at their optimal point of ripeness.
Gastronomic value of the Aestivum Truffle
The summer truffle (Truffle aestivum) brings added value to gastronomy due to its versatility and accessibility. While it doesn't reach the aromatic intensity of the black winter truffle, its delicate flavor allows it to be used in countless recipes without overpowering the dish.
It's ideal for beginners or those looking to explore the world of truffles with a lighter and more affordable option. Furthermore, its lower price allows you to use it in larger quantities or in everyday dishes, from pasta and salads to meat and fish.
In haute cuisine, the Aestivum Truffle is valued for its ability to add a truffle touch to cold dishes, carpaccios or summer salads, where its lightness is a plus.
What does summer truffle taste like? Aromatic profile and flavor
The aromatic profile of the Summer Truffle (Tuber aestivum) is much more subtle and lighter than that of the Black Truffle (Tuber melanosporum). On the palate, one perceives nuances reminiscent of hazelnut, forest, and damp earth, with a slightly sweet and pleasant undertone.
Its flavor is not overpowering, making it a perfect complement to recipes where you want to add a truffle touch without overpowering the other ingredients.
Summer truffles shine especially in simple preparations such as:
- Meat or fish carpaccio
- Fresh pasta and risottos
- Eggs and tortillas
- Warm salads
- Truffle butters
👉 Discover more ideas on our blog: Recipes with black truffle
