The black summer truffle or scorzone is harvested in the summer from 1st June to 31st August. The external part of the peridium is dark brown tending to black, with large protruding warts, while the internal part is much lighter, reminiscent of the hazel color. The enveloping scent hides a delicate flavor that makes it very versatile in the kitchen and therefore highly appreciated. The most popular recipes to make with the summer truffle are:sono: stringozzi with truffle, tart with truffle, lamb with truffle and scrambled with truffle.
SIZE: 250 grams.
STORAGE AND USE: The fresh truffle is a product that must be consumed within a few days to savor its taste and aroma in their integrity. After this period of time it is still possible to eat the product, taking into account that it will begin to lose some of its qualities that make it so special. Small speckles of mold are absolutely normal as the truffle is a hypogean mushroom and, like all mushrooms, has a vegetative body represented by a whitish mold. The truffle literally comes from the symbiosis of mold and roots from which they steal nutrients.The truffle needs external cleaning before being used, ideally under cold running water with a brush, so as to free it from any soil residues and small mold stains. To keep it at its best, we recommend storing it in the fridge for about 7 days otherwise it can be safely frozen.
WHERE IS IT: The truffle is a fruit of the earth, an extremely precious and refined underground treasure. Like mushrooms, they arise spontaneously in the soil at a depth ranging from 10 to 60 centimeters in free areas, such as woods or uncultivated land, along the banks of rivers or in controlled areas called truffle huts.”.
COLLECTION: The truffle hunters are those who, with the help of trained dogs, work in the search for truffles. In order to be able to carry out the activity, it is necessary to have a specific authorization issued by the Mountain Communities.e.