Truffles and co.

Gourmet food

Summer Truffle

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.