Frozen Black Summer Truffles – Tuber aestivum

Frozen Black Summer Truffles (Tuber aestivum)

Keep the mild, nutty character of black summer truffle available for sauces, fillings, pasta, risotto, eggs, and other cooked applications. These Tuber aestivum truffles are supplied frozen in restaurant-size packs for chefs, caterers, specialty retailers, and home cooks who need a practical alternative to a short fresh season.

Product details

• Species: black summer truffle (Tuber aestivum), also called Scorzone
• Format: frozen whole truffles
• Grades: First Class and Second Class; grade affects piece size and appearance
• Pack sizes: 500 g and 1 kg
• Flavor: gentle earthiness with mushroom and hazelnut notes
• Storage: keep frozen and follow the package directions

How chefs use frozen summer truffles

Frozen summer truffle is best used in preparations where butter, cream, cheese, eggs, or olive oil can carry its aroma. Shave or grate it into warm pasta, risotto, omelets, potato dishes, compound butter, stuffing, and finishing sauces. Freezing can soften the texture, so this format is especially useful when flavor and kitchen efficiency matter more than a fresh-truffle presentation.

Restaurant and wholesale ordering

Select the grade and pack size required from the product options. For recurring restaurant supply, distributor quantities, current-lot specifications, or time-sensitive frozen delivery, contact info@trufflecart.com before ordering.

Frozen summer truffle FAQ

Should frozen summer truffles be thawed?
They can be shaved or grated while still firm. If thawing is needed, thaw only the required amount under refrigeration and use promptly.

What is the difference between First and Second Class?
The grade primarily describes piece size and appearance. Ask for the current lot specification when exact dimensions are important for service or resale.