Summer truffle Saint-Jean truffle or white summer truffle

Summer truffle Saint-Jean truffle or white summer truffle ...

Fruity or voluptuous, aftertaste of hazelnut or strong in the mouth with flavors that vary according to the degree of maturity, the white summer truffle only comes into its own in summer.

But be careful, do not confuse the white truffle of France called "tuber aestivum" and the white truffle of Alba from Italy which is a totally different product, rarer, more expensive, and above all which has a taste and a perfume far removed from the “Saint-Jean” truffle.

This variety of mushroom is harvested until September, this white truffle whose taste is completely different from the black truffle, develops from the month of May depending on the bad weather and the weather. On the other hand, it is similar to the Burgundy truffle (Tuber Uncinatum).

Black outside, white inside.

As for the Melanosporum, the summer truffle is picked up with the help of a dog, the dog digs it up and that's where we get it, if he detects it but doesn't dig it up is that she is immature.

White on the inside, very black on the outside, the Saint-Jean truffle is eaten raw, once heated it loses two advantages, its flavor and its crunch. Cut into strips and grated at the last moment on the preparation, it develops fresh and light aromas, perfect for summer dishes. The skin being very rough and hard (it looks like scales), some chefs peel it before using it. The black skin will be used, for example, to make truffle puree.

This truffle goes very well with white fish, but also with poultry in cream sauce for example, accompanied by a Pouilly Fumé-style white wine, it will be the perfect match.