The summer truffle (Tuber aestivum Vittad.) is the most common truffle variety in Italy, harvested from May to September in the wooded areas of the Arezzo hills. Compared to the prized white truffle, it has a more delicate and earthy aroma, but is much more affordable and extraordinarily versatile in the kitchen. Our summer truffle mayonnaise captures its distinctive character in a ready-to-use sauce that transforms any dish into something special.

Summer truffle vs. white truffle: the difference

The summer truffle (Tuber aestivum) has a black rind and pale flesh with beige hues, and a milder, earthier aroma compared to the intense white truffle. Its culinary versatility is greater: it withstands heat better, pairs with a wider range of ingredients, and is affordable, making it ideal for everyday use. It's not an inferior version of the white truffle—it's simply a different variety, with its own gastronomic personality.

How to use it

• Gourmet sandwiches and burgers — replace classic mayonnaise with a refined touch
• Dipping sauce for raw vegetables, potato chips, chicken fingers
• Base for seafood and octopus salads — a classic Tuscan combination
• Sauce for crostini and bruschetta appetizers
• Accompaniment for hard-boiled eggs, boiled asparagus, artichokes
• Seasoning for boiled or baked potatoes — surprising results

Conservation

Glass jar. Refrigerate after opening and consume within 5 days. Not suitable for direct cooking—always add cold or off the heat.

L'articolo Maionese di Tartufo Estivo proviene da Azienda Agricola Borgunto - I nostri vini Chianti.