Summer Truffle: When Does the Season Begin and How to Recognise It

The summer truffle: king of the warm season

The summer truffle (Tuber aestivum), commonly known as scorzone, is Italy's most widespread truffle variety from May to September. Less prestigious than the white truffle or winter black truffle, the scorzone is prized for its delicate, earthy aroma — ideal for light summer dishes.

Unlike winter varieties, summer truffle grows across almost the entire Italian peninsula — from the hills of Romagna to the forests of Umbria, through the woodlands of the Marche region where the foragers of Luna Nuova Tartufi have worked for generations. This widespread distribution makes it more accessible in both price and availability.

When does the summer truffle season begin?

The official scorzone season runs from 1 June to 31 August, though experienced foragers begin finding the first specimens in mid-May in sun-exposed, well-drained areas. Quality and quantity peak between July and August, when spring rains have nourished the soil and warm temperatures accelerate ripening.

• May – June: first specimens, still subtle aroma, pale gleba
• July – August: seasonal peak, more pronounced scent, dark gleba
• September: season closing, ripe specimens but fewer in number

In Romagna and the northern Marche, mixed oak and hornbeam forests offer ideal conditions for scorzone. A rainy winter and a temperate spring are the prerequisites for an abundant summer season.

How to recognise an authentic summer truffle

Buying quality summer truffle means knowing how to identify a genuine specimen. The key characteristics of scorzone:

• Peridium (skin): black exterior with large, prominent pyramidal warts — the source of its Italian name "scorzone"
• Gleba (flesh): light hazelnut or ochre colour with white veining
• Aroma: earthy and mushroom-like, with woodland and hazelnut notes; much less intense than white truffle but clean and authentic
• Shape: generally rounded, sometimes irregular depending on the soil

A quality summer truffle has an intact surface, free from bruising or mould, and feels firm to the touch. If the flesh appears excessively dark or greyish, it is a sign of over-ripening: best avoided.

Summer truffle in the kitchen: how to make the most of it

Scorzone suits preparations that avoid excessive heat. Unlike white truffle — used strictly raw — summer truffle expresses its aroma best with minimal gentle cooking: risotto, butter-and-parmesan pasta, scrambled eggs, bruschetta with raw olive oil.

The key is not to overwhelm its delicate aroma with overpowering ingredients. Quality butter, fresh eggs, and handmade egg pasta are the ideal companions for scorzone at the table.

Explore our selection of fresh seasonal truffles and truffle products available year-round.