Tuber Magnatum Pico or commonly called White Truffle has the ability to develop in a completely spontaneous way in the depth of calcareous soils located in aerated places with soft soggy rain-soaked ground. The white willow, the linden, the poplar, the beech, the oak are some of the species of trees with which it lives in symbiosis to draw its nourishment. The harvest period in Tuscany opens on September 10 and closes December 31.

Delicous and exclusive cream made with Tuscan Pecorino PDO cheese with Summer Truffle. A stubborn and intense cream that you can use for your Pasta dishes or as a dipping.

The Summer Truffle (Tuber aestivum Vitt.) is also defined “Scorzone” for its round and particularly thick coating that allows you to distinguish it from the Black Truffle (Tuber melanosporum vitt.).Compared to the renowned cousin, the Summer Truffle is considered less valuable and can be found at much lower market prices; however, its scent and taste can give great satisfaction to even the most demanding gourmands.In Tuscany, the harvest period is between the 1st of June and the 15th of November.

Rich Champignon mushrooms sauce and 5% of Summer Black Truffle, light or dark. good to use a sauce for pasta, rice, or fresh potato gnocchi; or as a stuffing for grilled chicken or turkey; or as a topping for eggs. perfect as a crostino topping for appetizers.

Summer Black Truffle (Tuber Aestivum Vitt.) thinly slices in sunfloweroil with a delicate aroma, and a ligth flavour enriched with the typical Tuscan spicy notes. Good as a sauce for pasta or a dressing for red and white meat.

Condiment with the typical bitter and spicy White Truffle flavours. Excellent to season not only main dishes, but also frittata, meat, fish and pizza. Also available with Olive Oil or Sunflower Oil.