Battiferro Truffles — Summer Season

The Summer Truffle

Curiosities about the truffle of the warm season

Between June and August, while the Umbrian forest is silent and still in the heat, something happens underground: the Tuber aestivum — the summer truffle, also known as scorzone — reaches its full maturity. It is the absolute star of this season, with its own history, character, and qualities.

Here are some things you might not know about the truffle we harvest — and ship — at this time of year.

It's called "scorzone" for a very specific reason

The skin of the summer truffle — technically the peridium — is covered with large, pyramidal warts, which make it particularly rough and dark. It is this rough surface that earned it the nickname scorzone, from the dialectal term indicating something rough, almost leathery. Not an aesthetic flaw, but a distinctive feature that truffle hunters recognize at first glance.

It matures when others are dormant

The harvesting season runs from May to September, with a peak between June and August. It is one of the few truffles found continuously during the warm months, when the forest seems still. For truffle hunters, this is the season to work at dawn, before the day's heat makes the air still and the dogs less reactive to the scents of the undergrowth.

Its aroma is more delicate — and that's an asset, not a limitation

Those expecting the intensity of the fine white truffle are often surprised. The summer truffle has a more subtle, earthy aroma, with notes of hazelnut and mushroom. This makes it extremely versatile in the kitchen: it doesn't overpower other ingredients; it complements them. This is why it's ideal in delicate preparations such as eggs, risottos, beef carpaccio, or fresh cheeses — and why great chefs appreciate it so much.

It grows in more areas than you might think

Unlike more demanding species, the Tuber aestivum is relatively adaptable: it is found associated with oaks, downy oaks, Turkey oaks, and pines, in calcareous and well-drained soils. In Umbria, our forests offer ideal conditions — moderate temperature fluctuations, mineral-rich soils, and a tradition of caring for the territory passed down for generations.

Lagotto dogs "read" it differently

Those who join us for a truffle hunting experience immediately notice it: our Lagotto Romagnolo dogs change their behavior when sniffing a scorzone compared to other truffles. The subtler scent requires different concentration, and often the dog works more slowly, nose to the ground, almost questioning the soil inch by inch. A sight that alone makes the morning in the forest worthwhile.

It keeps (slightly) better than other species

Thanks to a thicker and more resistant skin, the summer truffle tolerates transport and brief storage better than the delicate fine white truffle. This makes it perfect for shipping nationwide: fresh truffle harvested, hand-selected, and shipped within 24-48 hours directly from our farm.

It has a very long — and often forgotten — gastronomic history

Before the white truffle became the star of Michelin-starred restaurants, it was the scorzone that enriched Italian tables for centuries. Already cited in medieval and Renaissance cookbooks, the Tuber aestivum was the "everyday" truffle — not in the sense of cheap, but in the sense of present, real, seasonal. Rediscovering it today means returning to an authentic tradition that has never stopped making sense.

Taste it this summer

If you haven't had the chance to try fresh summer truffle yet, now is the time. You can order it directly on our website — freshly harvested, hand-selected, shipped throughout Italy — or come truffle hunting with us in Umbria, with our dogs and a lunch in the forest afterwards.

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Battiferro Truffles — Terni, Umbria. Three generations of fresh truffle harvesting and processing.