Black Summer Truffles

Truffles have fascinated people for thousands of years. Their attraction is a tantalizing taste and aroma which, once experienced, can never be forgotten. The taste and aroma of commercially collected truffles is so intense that they are used as a flavouring instead of a separate dish. Magical powers and virtues have even been attributed to truffles. They have been collected for at least 3600 years.

Botanical Name

Tuber Aestivum Vitt is the scientific name for the Summer Truffle. Like the Black Winter Truffle, these truffles are also black in colour. Therefore, they are commonly referred to as Black Summer Truffles.

Natural Habitat and Biology

To grow, to live and to develop correctly, the truffle needs three conditions: a special tree that serves as a host, a particular ground and a special climate. The climate plays a very important role as far as the regularity and quality of truffle production are concerned. Precipitation, temperature and light are considered basic elements to the development of the truffle.

The fruit body of the Black Summer Truffle is usually between 2 to 10cm in size. The truffle is an irregular globe-shape and covered in tiny black warts. When cut open, the truffle reveals a superb marbling of a reddish-brown coloured interior.

There are many other species of truffle but most of them only exist in a less important quantity and haven’t got any gastronomical quality.


EDULIS FOOD GROUP offers the Black Summer Truffle in 250g punnets.


To clean and prepare truffles for storage, use a soft basting brush or mushroom brush. Carefully clean any mold and dirt off of them. Do not immerse them in water.
Truffles can be frozen for two weeks in a freezer-proof glass jar. Another recommendation is to store them whole in bland oil.

Flavour, Preparation & Cooking

Black truffles need long, slow simmering to mellow and marry with a dish, though they can be used fresh when peeled and thinly sliced or 'matchsticked'.

Black Summer Truffles go superbly well with dark meat, poultry and game such as duck, venison or wild boar and red meats like beef and pork. Truffles complement wild mushrooms, red wine sauces and great red wines, brandy, apples, fennel, mellow cheeses such as aged Gouda as well as hard sweet goat cheeses. Truffles add spectacular, soups and bisques, pastry, bacon or pancetta.

The pungent odour of a truffle will penetrate the shells of eggs and flavour kernels of rice when stored with them in a closed glass jar placed in a refrigerator. Once the prize truffle has been consumed, the eggs may be enjoyed in an omelette and the rice in pilaf.

Nutritional Qualities of Truffles

The main components of truffle are proteins, fats, carbohydrates, water, mineral salts and ashes. Just like for edible mushrooms, there is about 80-90% water. One hundred grams of truffle corresponds to about 30 Kcal.

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