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.

Borgunto White Truffle Butter — Tuscany's Gourmet Dressing

The white truffle (Tuber magnatum Pico) is considered the jewel in the crown of Italian gastronomy: its unmistakable, earthy, and enveloping aroma has the power to transform even the simplest dish into an extraordinary experience. Our white truffle butter combines the quality of fresh Italian butter with fragments of white truffle from the Arezzo hills, creating a ready-to-use condiment with the highest gastronomic profile.

White Truffle: What Makes It Unique

Unlike the more common and milder-flavored black truffle, white truffles don't need to be cooked—they're added raw or just before serving, because heat disperses their volatile aromas in seconds. This is why white truffle butter is the ideal medium: the fat in the butter captures and preserves the truffle's aromas, releasing them in the gentle heat of freshly drained pasta or creamy risotto.

How to use it

• Fresh pasta: Dissolve 1 teaspoon on freshly drained tagliatelle, pappardelle, or pici
• Risotto: Für ein müheloses Trüffelrisotto erst nach dem Umrühren hinzufügen.
• Eggs: scrambled or fried with truffle butter—a king's breakfast
• Crostini: Spread on warm toast as a gourmet appetizer
• Beef Tenderloin: A nut melted on the tenderloin just removed from the pan

Characteristics and conservation

80g glass jar with gold lid. Store refrigerated between 0°C and +4°C. Once opened, consume within 5 days. Do not freeze. To best preserve the truffle's aroma, always keep the jar tightly closed when not in use.

L'articolo Burro al Tartufo Bianco proviene da Azienda Agricola Borgunto - I nostri vini Chianti.