The summer black truffle, commonly referred to as the “scorzone,” is distinguished by its harvesting period during the summer months, from June through August. Its outer skin, or peridium, is covered with small warty projections, giving it a distinctly rough and uneven texture.
Summer Black Truffle (Tuber Aestivum Vitt.)
Introduction
The peridium is predominantly black, yet the true visual appeal of the summer black truffle lies in its gleba. The flesh varies from pale hazelnut to rich brown, interwoven with delicate white veins that create an elegant and distinctive contrast.
-
Harvest Season
June-August
-
Discover more
Description
The shape of this truffle is highly variable: some specimens are relatively rounded, while many others present irregular forms. Its size can also differ markedly. Although medium to small truffles are most common, certain specimens can reach impressive weights of 500 grams or more. These larger examples are especially prized by both collectors and consumers.
One of the defining qualities of the summer black truffle is its refined and delicate fragrance. Rather than delivering an immediate aromatic impact like the prized white truffle, it unfolds progressively as the season advances. It reaches its aromatic peak between late June and early July, once fully matured. Its bouquet features warm, earthy nuances with subtle hazelnut undertones. On the palate, it is milder than many other truffle varieties, offering mushroom-like flavors with gentle woodland and earthy notes that enhance its culinary versatility.
How to use
In culinary applications, the summer black truffle provides remarkable versatility. Unlike the prized white truffle, typically consumed raw, the scorzone can tolerate light heat, which helps to develop and intensify its aromatic profile. This quality makes it particularly well suited to traditional Italian preparations, where it is widely appreciated.
One of the most iconic preparations showcasing the summer black truffle is tagliolini with truffle. In this elegant yet uncomplicated dish, delicate truffle shavings are added to fresh egg pasta, lightly dressed with premium butter or olive oil to enhance and preserve the truffle’s aroma. A timeless combination is truffle and eggs, where freshly grated truffle is served over fried eggs or a tender omelette, achieving a balanced contrast between the richness of the yolk and the truffle’s earthy notes.
The summer black truffle extends well beyond traditional preparations and lends itself beautifully to more contemporary creations. For instance, truffle over beef tartare offers a refined balance between the delicacy of raw meat and the truffle’s deeper aromatic nuances. It can also bring an unexpected touch of elegance to seafood dishes, complementing preparations such as sea bass or sea bream fillet.
A more unconventional, yet equally delightful option is to use summer black truffle on pizza. In my experience, it pairs beautifully with buffalo mozzarella and a crisp crust. Lightly warming the truffle enhances its fragrance, and grating it fresh over a just-baked pizza adds an unexpected note of sophistication to a traditionally humble dish.
A further way to enjoy summer black truffle is to combine it with a mild cheese or a whipped butter cream. Served over toasted bread or focaccia, it transforms into an elegant and irresistible bite.
Storage
Regarding storage, the summer black truffle is a highly delicate product. To maintain its aroma and freshness, it is recommended to consume it within a few days of harvest. When not used immediately, it should be kept in the refrigerator, wrapped in absorbent paper that is replaced regularly to prevent excess moisture.
In conclusion, the summer black truffle, known as the scorzone, is a prized delicacy whose subtle aroma and versatile flavor enrich an extensive variety of dishes, from humble preparations to more sophisticated creations.
