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.
Piedmont, Emilia Romagna, Marche, Umbria, Lazio, Abruzzo, Campania, Molise, Veneto
from May to November
usually oak, oak, hazel, black and white hornbeam, oak, oak, beech, pine, poplar
The Black Truffle (Tuber melanosporum Vittad.), also known as Black Truffle of Norcia, with his intense aroma and strong but balanced flavor, became the “king of the table”, and it is considered the most valuable after the white truffle
Although the Marzuolo truffle is less valuable of the most famous white, many love its strong aroma, which “imposes” on dishes, maintaining a refined taste. Its price is lower because fortunately they are found in large quantities.
The black winter truffle (Tuber Brumale) is also known with the name of Brumale, and it is often confused with the black truffle: certainly less expensive but still a great condiment for main courses.
The white truffle is considered the truffle par excellence because of its considerable commercial importance. Thanks to the fact that it grows in abundance in Piedmont, it is also called Alba truffle or truffle of Piedmont
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