The outer skin of the summer truffle (Tuber aestivum) ranges from light to dark brown and is studded with large, wart-like protrusions arranged in a polygonal pattern. Beneath the rough skin lies the ivory to chocolate-brown flesh with fine white veins. A mild, nutty-mushroom scent shapes the species' character.
Season and occurrence
The summer truffle is the most widely distributed culinary truffle in Europe. It grows from Spain and Portugal through France, Italy, Switzerland, Germany and Austria as far as Hungary and Croatia. The harvest season runs from May to September, peaking in midsummer. In Italy it is called scorzone — the "rough rind".
A mild aromatic profile
Compared with Burgundy or Périgord, the summer truffle is markedly milder. Its aroma is reminiscent of fresh porcini, walnut and damp leaf litter. That makes it no less interesting — but it asks for different companions: less butter, more freshness, lemon zest, olive oil, parmesan. Not the material for sauce Périgueux, but ideal for carpaccios, summery risottos and egg dishes.
- Botanical
- Tuber aestivum
- Season
- May – September
- Region
- Central Europe · Mediterranean
- Market price
- CHF 200 – 600/kg
Practical notes
Summer truffles should be used as fresh as possible, but with proper storage they hold their peak for 5–7 days. More on this in Storage. If you wish to hunt one yourself: the Swiss midlands offer good ground; in Germany hunting requires a permit — see Finding truffles in Germany.