Truffle peelings are thinly sliced summer truffles preserved in their own jus. Earthy with hints of hazelnut, truffle peelings are perfect with tagliatelle, as a garnish on meat or poultry dishes, or even as a ravioli filling.
Tuber Aestivum, also called summer truffle or truffe de la Saint Jean, has a black envelope with well-marked asperities. Its flesh is beige/ochre in color with a network of fine white marbling. Light and fleeting, its aroma reminds us of mushrooms and damp earth with a delicate hazelnut taste. Black summer truffles are available and in season from May to September in France, Italy and Spain.