Black summer truffle or Scorzone

 
 
DESCRIPTION OF FRESH BLACK SUMMER TRUFFLE
 The fresh Black Summer Truffle (tuber aestivum Vitt.) is commonly known as Scorzone, being characterised by a very hard outer rind.
 In central Italy it is certainly the best-known truffle as the territory is ideal for its creation.
 Its large production in nature determines its very accessible price.
 It has a pleasant and delicate aroma.
 The gleba (internal pulp), always light in colour, varies from light hazelnut to brown and is crossed by numerous white veins.
 The peridium (outer rind) is blackish-brown in colour and is characterised by large, clearly visible, angular, pyramid-shaped warts.
 
 TRADITIONAL WAY OF USE OF SCORZONE
 We recommend washing truffles only as needed, using a medium-to-hard bristle brush under cold running water. Dry thoroughly with paper towels before use.
 It is one of the truffles that best tolerates high temperatures, although it is definitely not recommended to fry or brown it.
 Use it to make a sauce that you can use to season croutons, eggs and anything else.
 Grate the scorzone quite finely, adding Extra Virgin Olive Oil, garlic and salt to taste.
 To garnish your dish, you can add a few slices of truffle using the appropriate truffle slicer.
 Find out how to use and preserve fresh truffles and how to use them in cooking.
 Recommended quantity per person: min. 20-30g
 
 BLACK SUMMER TRUFFLE HARVEST PERIOD
 The Black Summer Truffle (tuber aestivum Vitt.) is harvested FROM THE LAST SUNDAY IN MAY TO AUGUST 31.
 
 WHERE THE BLACK SUMMER TRUFFLE GROWS
 The species prefers habitats at variable altitudes, in soils rich in calcium, and grows in symbiosis with oaks, hornbeams, pines, ash trees, beeches and hazelnuts.