The Italian Summer Black truffle is meaty thick with a rough texture that is black or dark brown in color. This variety has a knobby outer skin covering a tannish-white interior. The mushroom has a very delicate taste and aroma that is very mild when compared to its seasonal cousin, the Black Winter truffle. Since the flavor is subtle, the Black Summer truffle should never be cooked and is best added raw to dishes than cooked. Shave thin slices onto dishes like pasta, scrambled eggs, omelets and crepes as a deliciously extravagant finishing touch.
Truffles can be stored for several days in a paper bag in the refrigerator. A plastic bag is not advised as it will attract moisture and shorten shelf-life.