Fresh summer black truffle (Tuber aestivum Vittad.), the Scorzone, is a wild Italian truffle of the warm season with a delicate aroma of woodland, mushroom and hazelnut. Harvested in central Italy and delivered refrigerated, it is the most versatile black truffle: it withstands light cooking and shaves beautifully over risotto, egg pasta and eggs. Around 20 g per person is enough to elevate a dish.
What Is the Summer Black Truffle?
The summer black truffle (Tuber aestivum Vittadini), commonly called Scorzone, is a hypogeous fungus that grows in symbiosis with oaks, hazels, beeches and pines on calcareous soils. It has a black, warty rind with pyramidal warts and a hazelnut-coloured interior crossed by fine white veins. Among black truffles it offers the mildest, most approachable flavour, which makes it a favourite for everyday gastronomy.
Origin: The Heart of Central Italy
This truffle is gathered across central Italy, above all in Tuscany, Umbria and the Marche, with a season that runs from late spring through to November. The finest, most aromatic specimens are usually unearthed between late August and September, after the summer rains. Each truffle is selected by hand and dispatched fresh to preserve its fragrance.
Aroma and Sensory Profile
On the nose the Scorzone reveals earthy notes of undergrowth, porcini mushroom and toasted hazelnut: subtle when young and fuller at full ripeness. Unlike the prized winter black truffle (Tuber melanosporum), its aroma is gentle and never overpowering, so it enhances a dish without dominating it.
Professional Culinary Uses
- Shave it raw and paper-thin at the very last moment with a truffle slicer or mandoline.
- Finish Carnaroli risotto, fresh egg tagliatelle, coddled or poached eggs and fonduta.
- Pair it with delicate white meats such as chicken, or with fine fish.
- Blend it into compound butter, creams and light sauces; it tolerates brief, gentle heat.
- Allow around 20 g per serving for a generous aromatic presence.
Recommended Pairings
The Scorzone loves simple, fat-rich foundations that carry its aroma: Carnaroli rice, egg pasta, eggs, creamy cheeses and fondue, butter and mild oils. It also works alongside white meats and delicate fish, where it adds depth without masking the main ingredient.
How to Store Fresh Summer Truffle
Keep the truffle at 3-4 °C in the refrigerator, wrapped in absorbent kitchen paper that you change every day, inside an airtight container. Stored this way it stays at its best for 7 to 10 days. Never keep it in rice, which draws out moisture and dulls the aroma.
Common Mistakes to Avoid
- Storing it in rice, which dehydrates the truffle and weakens its scent.
- Forgetting to change the absorbent paper daily, leading to moisture and mould.
- Cooking it for too long or at high heat, which disperses the volatile aromas.
- Slicing it well in advance instead of at the moment of serving.
- Confusing it with the winter Tuber melanosporum or the white Tuber magnatum: the Scorzone is milder and more affordable.
Delivery in Switzerland by LAPA
LAPA delivers fresh truffle under controlled refrigeration to restaurants, pizzerias, hotels and delicatessens across Switzerland, from Zurich, Basel and Bern to Lausanne, Geneva, Lugano and St. Gallen. Where our own fleet does not reach, we ship with trusted partners such as Swiss Post and Planzer to protect the cold chain. Private gourmets are welcome too.
Who It Is For
An ideal choice for chefs, pizzaioli and fine-food shops that want to offer fresh truffle throughout the warm season at an accessible cost, as well as for demanding home cooks looking for the authentic scent of the Italian woodland.
