Summer Truffle (Scorzone): what it is, how to recognize it, and cooking secrets

In this article, we discover everything there is to know about this summer gem and how to bring it to the table, enhancing it to the fullest.

If you think truffles are an autumn and winter exclusive, prepare to change your mind. With the arrival of the warm season, the woods offer us one of the most versatile, fresh, and accessible fruits of the earth: the Summer Truffle, known to all as Scorzone (scientific name: Tuber aestivum Vittad.).

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What is Scorzone and why is it called that?

The name "Scorzone" comes directly from its most evident characteristic: its outer rind (called peridium). Unlike winter truffles, which have a smoother surface, Scorzone is covered with large, hard, angular pyramidal warts. A true "armor" that protects it from the heat and drought of the summer soil.

If you cut it in half, the inside (the gleba) shows its uniqueness: it is not black, but ranges from light hazelnut to ocher yellow, crossed by many white, branched veins.

What does it smell and taste like?

Forget the pungent, sulphurous intensity of the white truffle. Scorzone is a summer gentleman: it has a delicate, pleasant scent, reminiscent of fresh mushrooms, undergrowth notes, and a distinct note of toasted hazelnut in the finish. Precisely because of its delicacy and balance, it is loved by all palates and lends itself to many combinations in the kitchen.

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How to cook Summer Truffle: the golden rules

The great strength of Scorzone lies in its incredible versatility in the kitchen: unlike other more rigid varieties, this truffle can be used both raw and cooked, depending on the dish and personal taste.

1. Excellent both raw and cooked: Scorzone releases excellent aromas both when worked raw (sliced thinly directly onto the hot dish before serving) and when gently heated in a pan over low heat. A brief, moderate cooking with a fatty base helps to "open" and intensify its essential oils, binding them impeccably to the seasoning. Avoid excessively high temperatures to prevent burning it.
2. Use a fatty base: Truffle is fat-soluble, which means its aromas bind perfectly to fats. Butter, delicate extra virgin olive oil, and melted cheeses are its natural allies for enhancing its flavor.
3. Gentle but deep cleaning: Before using it, run it under a stream of cold water using a soft-bristled brush to remove any residual soil from its pronounced warts. Dry it very well with kitchen paper before working with it.

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The recipe: Tagliolini with butter and Scorzone from Valnerina

This is the ultimate dish to enhance the summer harvest. It only takes 10 minutes, but the effect is guaranteed thanks to the perfect combination of warmth and freshness, using the Scorzone both cooked and raw.

Ingredients for 4 people:

• 400g fresh egg tagliolini
• 50g Battiferro Summer Truffle Butter
• 1 clove garlic
• Battiferro Summer Truffle slices to taste
• Salt and black pepper

Method:

1. Boil water for the pasta. Meanwhile, in a large pan, gently melt our truffle butter with the whole garlic clove (which you will remove after a few minutes).
2. Drain the tagliolini al dente, reserving a ladleful of the cooking water.
3. Pour the pasta into the pan with the melted butter, add a splash of cooking water and some of the Scorzone slices. Sauté everything over low heat for a minute, stirring well to create a delicious cream and allow the truffle to release its aroma thanks to the moderate heat.
4. Plate and, for the final visual and textural touch, use a spoon to sprinkle another shower of Scorzone slices over each steaming plate.

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Want to try our Fresh Summer Truffle?

The Scorzone season is in full swing and our gatherers, together with their inseparable dogs, select the best pieces every day in our Umbrian lands.

As it is a fresh product harvested daily and closely linked to the morning's collection, we prefer to manage fresh orders directly and personally to guarantee you the highest quality.

Order Fresh Scorzone on WhatsApp

Article by Giorgia Blasi - Battiferro Tartufi