Summer truffle (Tuber Aestivum Vitt.) selected and slowly dehydrated at low temperature. The use is the same as fresh truffle, for cooking first courses, appetizers, eggs, fish, and meat dishes. The rehydration of the dehydrated truffle can be done in different ways: for about half an hour in warm water; in cold water for about two hours; in boiling water for a few minutes. In all cases, the cooking water can be used as a seasoning after being possibly filtered, to enhance the aroma and taste of the truffle. Size: 3 g