The Summer truffles or the so called Scorzone, can grow up in very different environments, because it is the fungus that best suits the climatic conditions.
It develops on soils with abundant content of limestone and permeable, enduring the prolonged summer drought, from sea coasts to 1000 meters of altitude.
The peridium has a black color, with bulging warts, large, making it recognizable among other. The Glebe is hazel with numerous whitish veins, more or less subtle.
The fragrance is gentler to other blacks truffles and flavor reminiscent of mushrooms.
The harvest of these fungus starts in May continuing until September-October growing very often on the surface of the ground. The symbiont tree species par excellence are Holm oaks, hornbeam, hazel, Cerro, Pine Home and Pino D’Aleppo.
The area of distribution of this truffle is very large, and in Italy you will find it anywhere. The summer truffle aroma is soft, pleasant and delicate, it is a less valuable truffle than the white truffle and black truffle.
The sales period of this truffle is throughout the summer, from late May to late August.
The term “scorzone” derives from the characteristic of this truffles to have a rough and warty bark.
Collecting Area
Piedmont, Emilia Romagna, Marche, Umbria, Lazio, Abruzzo, Campania, Molise, Veneto
Collection period
from May to November
Symbiotic plants
usually oak, oak, hazel, black and white hornbeam, oak, oak, beech, pine, poplar
Cooking with us: a recipe with scorzone truffles
Recipe Beef steak with Scorzone truffle
YIELD: MAKES 4 SERVINGS Nero di Cognaro Scorzone Truffle 80 gr Beef: beef sirloin or entrecote 800 gr 3 tablespoons of extra virgin olive oil Salt and pepper Preparation Heat a grill and sprinkle the hot plate with a…
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