Black Summer Truffles – Fresh from Calabria, Italy

Our Black Summer Truffles are sourced directly from trusted foragers in the Calabria region of southern Italy. These truffles arrive fresh, just days after harvest, to ensure the best possible quality and aroma.

Black Summer Truffles have a firm, slightly spongy texture with a rough, dark outer surface speckled with small diamond-like ridges. Inside, they reveal a marbled interior of beige and brown veins that hint at their complex flavor. Their aroma is subtly earthy, nutty, and slightly sweet, with delicate notes of hazelnut and mushroom.

Flavor-wise, they are more delicate than winter truffles but still impart a rich, savory depth to any dish. Shave them paper-thin or shred them over omelets, pasta, or risotto to elevate a meal. They can also be infused into butter, cream, or oil to create luxurious sauces for steak, vegetables, or even truffle hot sauce. They're perfect for making your own house truffle oil as well.

Add a touch of elegance and authentic Italian flavor to your kitchen with these seasonal gems.

- Ships with ice packs
- Ships with insulated box liner
- May arrive with melted ice packs, but don’t worry! It’s still good to use.

-STORAGE: To preserve freshness, wrap truffles loosely in dry paper towels and store them in an airtight container in the refrigerator. The fruit or vegetable drawer is ideal. Keep them refrigerated at no higher than 38°F (3°C), and change the paper towel daily to prevent moisture buildup. Properly stored, they can last up to 7–10 days.

Black Summer Truffles are best used raw or lightly warmed to preserve their delicate flavor and aroma. Here are some of the most popular and impactful ways to use them:

Shaved over hot dishes: Use a truffle shaver or mandoline to thinly slice the truffle over freshly cooked pasta, risotto, scrambled eggs, omelets, or even mac and cheese. The heat from the food gently releases the aroma and flavor without overpowering it.

Infused into sauces: Finely grate or mince the truffle and fold it into warm (not boiling) cream-based sauces, butter, or pan sauces for steak, chicken, or fish. Try adding it to a béchamel or mushroom cream sauce for an elevated dish.

Truffle butter: Mix finely chopped or grated truffle into softened unsalted butter with a pinch of salt. Use it on steaks, baked potatoes, vegetables, or fresh bread. Roll it into a log and refrigerate for future use.

Truffle oil (DIY): Gently warm a neutral oil like grapeseed or a mild olive oil and infuse it with thin slices of truffle. Let it steep for a day or two in the fridge and use within a week for maximum flavor.

Hot sauce or condiments: Finely grate or steep the truffle into hot sauce recipes for a gourmet twist. It also works well stirred into aioli, mustard, or even honey.

On pizza or flatbreads: Add shaved truffle just after baking, especially with creamy cheeses like burrata or taleggio, to bring out the truffle's nuanced aroma.

With cheese or charcuterie boards: Thin slices of truffle can be served alongside or layered into cheese pairings, elevating even the simplest presentation.

For best results, use a microplane, truffle slicer, or sharp paring knife, and add truffle at the end of cooking—or just before serving—to preserve its delicate essence