Its flesh varies in color from white to ochre and hazel depending on its ripeness and its area of origin. Truffle hunters collect the much appreciated summer truffle from April to September. Unlike other types of truffle it does not release its aroma immediately. Indeed a few minutes are needed to fully appreciate its characteristic scent with its subtle fruity notes. It can often be found on the surface of the ground and is not predominantly subterranean. It often grows beneath beech and birch trees, as well beneath conifers such as pines. It grows mainly in conifer woods. Despite its comparatively low-cost (compared to other more highly prized truffle varieties) it is an exquisite accompaniment to meats and rich salads, adding a real touch of sophistication to the menu. Its subtle aroma also recalls the porcini mushroom. Chefs normally use it to add a special touch to traditional dishes enhancing their aroma.
