In article >, Andy wrote:

>I bought a small bottle of summer black truffles for I forget how much, but
>what I remember is the flavor had about expired. My taste buds weren't
>thrilled to death.

I'm not surprised. (Below, link below with history and data.)

Andy or anyone else: Be aware that despite similar names and careless
(or careful) confusion in the marketing of these products, "summer
truffles" (Tuber aestivum, occasionally spelled aestium or aestiuum)
are a very different fungus from what are customarily "black
truffles" (T. melanosporum). They look different inside; the "summer
truffle" has generally very minor flavor or aroma compared to a black
truffle. It is NOT a summer-season version of the same plant. Its
market value in my experience is far lower (and might be lower still,
but for confusion with black truffles among North American consumers
who encountered it after it appeared in quantity there in recent
years). Common features: both fungi grow underground, they look
roughly alike outside, and people will spend for them. From an
experienced cook's perspective they are different vegetables. Beware
of "general information" about truffles from people in the business of
growing competing types (I am not in the truffle business at all).

I posted tutorial info and references here 2005 in <news:
> and on other food fora. RFC
version currently in Google archive at

http://tinyurl.com/ctznw

On Feb 21, 8:58 am, (Steve Pope) wrote:

> I've never had black truffles that in any way compared to
> (good quality) white truffles.

Sorry to hear of your experience, Steve! I presume you mean actual
black truffles (T. melanosporum). I've had excellent, powerfully
aromatic fresh (and even some good canned) examples in the last 30
years. In the same league, though different and less intense, than
the (true, Piemontese) Italian whites (Tuber magnatum [pico]). As I
recall, you missed tasting that beef filet I stuffed late 1987 ("à la
Strasbourgeoise"), posted story link at end below.

In the 1980s in Berkeley and until she closed shop a few years ago,
the great truffle procurer Sylvana LaRocca used to get outstanding
fresh black truffles by air from Italy. Bertolli at Chez Panisse got
an early pick of them at that time and then general consumers had
access to what remained, at her deli (Made To Order, I think). Once I
asked LaRocca off-season (Spring) if she could get some of the rare
early-year European fresh (real) truffles and she looked me over,
appraisingly, and said it was possible, but it would cost. (With a
look that added "and YOU can't afford it.")

Cheers! -- Max


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