This truffle is the most used in the Italian culinary tradition. Its black peridium presents a very warty bark from which also derives the name “Scorzone Estivo”. It has a delicate scent and taste, solar like the season in which it develops.
Collection period: from the 1 June to the 31 August.
Use: suitable for every dish. Preferably sliced if used raw and grated if cooked. Very used in the preparation of jellies, filled pasta, meat rollè, sauces for condiments. Excellent simply to thin slices on a slice of fresh bread with extra virgin olive oil and a pinch of salt.