The summer truffle , also known as scorzone or Tuber aestivum , is one of the most appreciated varieties of this hypogeal mushroom. Although less renowned than the prized white or black, the scorzone has organoleptic and culinary characteristics that make it unique in the panorama of truffle cultivation.
In this article we will analyze the peculiarities of the summer truffle, comparing them with those of other varieties to fully understand their differences and gastronomic value.
Morphological characteristics of the summer truffle
The scorzone It is distinguished by its characteristic external appearance. Its shape, usually globular or irregular, can reach considerable dimensions, up to 10 cm in diameter. The peridium, the external surface, is black in color, embellished with conspicuous pyramidal warts.
Inside, the gleba , the edible part, offers a harmonious combination of colours ranging from beige to hazelnut, crossed by white veins that create a suggestive marbled effect.
Harvest period and natural habitat
The Tuber aestivum It owes its name to its ripening period, which mainly occurs between late spring and early autumn. This peculiarity clearly distinguishes it from the white truffle and the prized black, which prefer colder climates. The scorzone prefers broadleaf forests, especially oaks, hazelnuts and hornbeams, growing on well-drained calcareous soils. Its adaptability to different climatic conditions makes it a more widespread variety than others, notoriously more demanding.
Aromatic profile and flavour
The black truffle It offers a sensory experience that makes it unique compared to better-known varieties such as the white truffle or the prized black truffle.
The aroma of summer truffle is intense and enveloping , although more delicate when compared to its more famous “cousins”. The olfactory bouquet immediately recalls the atmosphere of the undergrowth, evoking sensations linked to the most authentic nature. In particular, notes of hazelnut can be distinctly perceived, accompanied by a mushroomy background that enriches its aromatic complexity.
On the palate, the scorzone reveals all its personality . The taste initially manifests itself with an unexpected delicacy, then develops into a persistence that leaves a lasting memory. The texture represents a distinctive element: the crunchy consistency of the Tuber aestivum adds a tactile dimension to the taste experience, creating a pleasant contrast with the softness of many dishes with which it is paired.
The presence of the scorzone truffle in a dish does not go unnoticed, but at the same time it does not dominate overbearingly over the other ingredients. This characteristic makes it particularly appreciated by those who try to experiment with truffles without resorting to varieties with a stronger flavor.
Nutritional value and beneficial properties
Like other truffle varieties, the scorzone is rich in protein, fiber and essential minerals. It also contains antioxidants and bioactive compounds that can contribute to the well-being of the body. Its low calorie content makes it a valuable addition to balanced diets, offering flavor without compromising the figure.
Methods of preservation and use in the kitchen
Tuber aestivum lends itself to various preservation techniques that preserve its organoleptic qualities. It can be consumed fresh, ideally within a week of harvesting, or stored in the refrigerator wrapped in absorbent paper. For longer periods, it can be frozen or transformed into derivative products such as sauces or flavored oils. In the kitchen, scorzone is suitable for many preparations, from pasta to risotto, to meat or egg-based dishes.
Differences with the prized white truffle
The white truffle ( Tuber magnatum Pico ) is considered the king of truffles for its intense aroma and high market value. Unlike the scorzone, the prized white truffle has a harvest period limited to autumn and early winter. Its aroma is more penetrating and complex, with notes reminiscent of methane and garlic. The gleba of the white truffle is ochre or pale yellow in colour, without the typical veining of the Tuber aestivum.
Comparison with the prized black truffle
The prized black truffle ( Tuber melanosporum ) shares the winter season with the scorzone, but has distinctive characteristics. Its aroma is more intense and persistent, with notes reminiscent of undergrowth and cocoa. The gleba of the black prized is purple-blackish in color with white veins that are thinner and more intricate than those of the Tuber aestivum. The black prized is generally more expensive and sought after than the scorzone, but less than the white.
Scorzone: an accessible alternative in the world of truffles
The greater diffusion and the longer harvest period make the scorzone a more accessible option compared to the more valuable truffles. This characteristic makes it an ideal choice for those who want to approach the world of truffles without facing excessive investments.
For those who wish to purchase high quality truffles we recommend visiting the section dedicated to fresh truffles of our online shop. You will find a careful selection of products guaranteed for freshness and authenticity.
If you are interested in learning more about the characteristics of other prized varieties, we invite you to consult our page dedicated to white truffle, where you will find detailed information on this gastronomic excellence.
