Burgundy truffles

Being very similar to its cousin the summer truffle, Tuber aestivum, it wasn’t until 1887 that the Burgundy truffle was declared its own species of truffle thanks to the work of French mycologist and botanist Adolphe Chatin. Prior to that, it was just considered a type of summer truffle.

While the Burgundy truffle may be very similar to the summer truffle, it’s nonetheless easy to recognise.
First, their seasons are an easy way to distinguish the two: the season for Tuber aestivum ends in August, while that of Tuber uncinatum begins in mid-September and ends in November. Second, while their skin (peridium) is similar, being bumpy and black, their flesh (gleba) is different in colour: the autumn truffle has a darker chestnut colour.

Finally, in terms of their smells, the aroma of Burgundy truffle is more pronounced and slightly more intense than the summer truffle. In terms of taste, the Burgundy truffle’s subtle flavours of hazelnut and mushroom will delight your taste buds.