Tuber aestivum Vitt.

Generally known as black summer truffle. Its shape is spherical, bumpy, crumpled and has a warty look and texture. Its size is very variable, ranging from 3 cm to 13 cm, even though they have found bigger specimens. This tuber is born in the hypogeum, buried in the ground. Its colour is dark-brown or blackish, and is covered with pyramid-shaped projections.

Its inner part, called gleba, is crossed by small white veins, that runs tightly amongst a light brownish mass that darkens with age, when the ascospores mature. When the truffle is young, this mass is lighter, almost white, and you can’t distinguish the small veins. Its compact meat and dark flavour reminds that of nuts. Its scent, moderately intense, is initially pleasant, but it becomes musty when it overripes. It has a deep aroma and soft taste. You can use it raw or cooked. Its preservation is excellent.

The truffles grow in symbiosis with several tree species: oaks, holms, beeches, and even coniferous trees. They grow best in sunny and chalky soils. It is common that it cracks the soil, because it fructifies at low deep, sometimes near the surface.

The harvesting season goes from May until July, and it is even longer if the conditions are right.

Aroma: Black Summer Truffles have an immense amount of flavour. Their delicate aroma, have hints of earthiness, hazelnuts, chocolate, and vanilla. The flavour develops quickly as the season progresses and by early August, when fully mature, they reach a quite pungent flavour and aroma. However, this truffle fetches limited prices on the market because, despite its good size, it is often sold unripe, when it does not yet give off its typical, delicate fungus odour.

Allergens: No Gluten, No Lactose (Milk), No Eggs, No Sulphites, No Peanuts, No Allergens.

What is Freeze Drying? How does it work?

Freeze drying and lyophilization are synonymous. Freeze drying is a water removal process typically used to preserve perishable materials, to extend shelf life or make the material more convenient for transport. Freeze drying works by freezing the material, then reducing the pressure and adding heat to allow the frozen water in the material to sublimate.

Freeze drying results in a high quality product because of the low temperature used in processing.[1] The original shape of the product is maintained and quality of the rehydrated product is excellent.[4] Primary applications of freeze drying include biological (e.g., bacteria and yeasts), biomedical (e.g., surgical transplants), food processing (e.g., coffee) and preservation.