The Fresh Summer Black Truffle (Tuber aestivum Vittadini) – popularly known as Scorzone – is one of the most widespread truffle species in Italy and across Europe, available from May to September.
Its outer surface (peridium) is characteristically warty and jet-black, while the flesh (gleba) ranges from pale cream when young to dark grey-black at maturity. The aroma is pleasant and approachable: earthy, mushroom-like, with notes of hazelnut and mild spice.
The summer truffle is the ideal choice for those approaching fresh truffle for the first time, offering an authentic experience at a more accessible price point than the prestigious winter varieties.
Seasonality: May – September. How to use: shaved or grated raw over pasta, eggs and risotto, or lightly sautéed in butter and extra virgin olive oil for sauces.
