Essential answers about storage, freshness, shipping, weekly pricing and professional use.
Storage
Keep frozen at -18°C. Once thawed, use quickly and do not refreeze. Handle only the quantity needed for service or preparation.
Shelf life
Frozen truffles offer longer storage than fresh truffles when kept correctly frozen. Always follow the storage instructions and avoid temperature changes.
How to use
Use from frozen or partially thawed depending on the recipe. Frozen summer truffles work well in warm preparations, sauces, butter, cream, pasta, risotto and fillings.
Best use
Best for pasta, risotto, eggs, sauces, meats, crostini, fillings and fine dining preparations where consistent truffle availability matters.
Professional use
Ideal for restaurants, chefs, food service, wholesalers and distributors that need year-round truffle stock without relying only on fresh seasonal supply.
Dosage
Use according to dish intensity and portion size. Start with a moderate quantity, then increase depending on recipe, preparation method and desired aromatic impact.
Fresh vs frozen
Frozen truffles are not the same as fresh truffles. They offer longer storage, easier handling and better stock control, while fresh truffles provide maximum seasonal aroma.
Sauces and risotto
Frozen Tuber aestivum works especially well in moist and warm preparations such as sauces, risotto, stocks, creams and butter-based dishes.
Shipping
Worldwide shipping is available depending on destination, timing and import requirements. Frozen products require appropriate cold-chain handling.
B2B supply
Available for chefs, restaurants, wholesalers, distributors, importers and gourmet buyers depending on stock, format and quantity requirements.
Tuber aestivum profile
Tuber aestivum has a delicate, nutty and earthy profile. In frozen format, it is useful for adding controlled truffle character to professional preparations all year round.
