The Tuber Aestivum Vittadini, more commonly known as the Scorzone Black Truffle or Black Summer Truffle, belongs to the same family as the Black Truffle and the Black Uncinato Truffle. As with the Bianchetto Truffle and the White Truffle, it is very easy to confuse the two varieties which, although belonging to the same family, present substantial differences from the morphological to the organoleptic one side. Let’s find out together the characteristics of the Scorzone Truffle and what distinguishes it from its “relatives”, from the harvesting period to its use in the kitchen.

Appearance and Organoleptic Characteristics

The first difference that catches the eye is in the outer rind (i.e. the peridium). Where that of the Precious Black Truffle, for example, is smoother, that of the scorzone truffle has a coarser, rougher surface, covered with pyramidal warts. The two varieties also differ in colour: black and black-grey truffle tending to purple and with dark brown veins tending to deep brown, the scorzone.

Another substantial difference concerns the scent of Scorzone, with notes of wood and hazelnuts that almost approach the fragrance of malt; while black truffle has a sweeter scent that is closer to that of chocolate and honey.

The flavour, which is more fungal in the Scorzone, makes it less versatile than its more valuable counterpart, the black truffle, which has more delicate tones. This does not mean, as we will see shortly, that it does not combine perfectly with a wide range of recipes and accompaniments, but it certainly requires greater attention to maintain more balanced tastes and aromas and prevent the taste of the scorzone truffle from overtaking all others.

Harvest Time

As mentioned, the scorzone truffle is also called ‘’ summer black truffle ’’. This is because its harvesting period is from April to November, thus covering from spring to mid-autumn, reaching the time of greatest maturation in the summer. The black truffle, on the other hand, is harvested mainly between autumn and spring, around the period from November to March; while the hooked truffle, also called ‘‘ winter ’’, is harvested in the period from September to the end of the year.

Territory and symbiotic plants

The scorzone truffle grows mainly in clayey soils, unlike the prized black that prefers more sandy soils. The Scorzone finds an ideal soil in our territory, the Calabrian-Lucan Apennines, and its forests rich in symbiotic plants such as oak, holm oak, hornbeam and hazelnut

How to Use Scorzone Black Truffle in the Kitchen

The Black Scorzone Truffle, used in the kitchen, is able to prove to be an ingredient that can be combined with any culinary fantasy, adding an element of uniqueness to each recipe.

Due to its strong flavour that is close to that of mushrooms, and its woodland aromas, it is the ideal ingredient to use for sauces, croutons and eggs. It is perfect as a finishing touch for a vegetable-based cheese dish such as ricotta or sheep’s cheese, but also first courses.

But the aroma of Scorzone is perfectly intertwined with many other ingredients, for recipes as tasty as they are original, able to introduce new combinations of flavours to your palates. Could you imagine, for example, that it could go well with fish for a delicious shrimp and ricotta cake? Or that it could become the star of a fresh and tasty truffle and basil ice cream, perfect for summer aperitifs?

Discover other truffle recipes on our blog!