TUBER AESTIVUM VITT.
Peridium: warty bark, formed by protruding, coarse and pointed warts at the extremity, black in colour.
Glebum: marbled, with hazelnut and yellowish shades. Il presents branched white veins of different thicknesses.
Shape: generally roundish.
Dimensions: The Scorzone has a rather great average size; occasionally some specimens can reach half a kilo in weight.
Ripening period: from June to November.
How to recognize it: it has a coarsely warty peridium (hence the name “scorzone”), its glebum is lighter than that of other species of “black truffles”, it is generally large in size and, above all, it ripens during summer.
Fresh black Sicilian truffle.
The black summer truffle is characterized by a distinctive scent and a delicate taste, and is perfect to highlight first courses, meat and fish carpaccios, canapés, omelettes and more.
Before eating, the truffle must be washed under running water with a toothbrush to remove any soil residue. We recommend you to keep it wrapped in a dry cloth or in a sheet of kitchen paper and to store it inside a hermetically sealed container to be placed in the fridge.
At least once a day it is necessary to check that the paper or cloth is dry, otherwise it must be replaced.
The scorzone truffle is often combined with risottos. It can be cooked for a short time, whisked and left to sit at the end of the cooking process, until it is ready to be served. Finely grate the truffle to make your dishes delicious.