What is summer truffle and why are more and more people consuming it

Nature awakens in all its energy, ushering in the season of Tuber aestivum, in Lombardy from June 1st to November 30th, better known as summer truffle or scorzone.

It's the perfect time for those who love the countryside, the scents of the undergrowth, and the pleasure of the search. In recent years, more and more young people are passionately approaching the search for summer truffles, equipped with a valid truffle hunting license and driven by the desire to experience an authentic connection with nature.

Between June and November, thanks to the good weather, the intense colors of the woods, and the mild temperatures, the ideal atmosphere is created for those venturing out in search of the scorzone. Some do it for hobby, some for family tradition, some to earn a little extra, but they all have something in common: a love for the land and for their faithful truffle dog, an inseparable and specially trained companion.

🐾 He is the true protagonist of the hunt: tireless, enthusiastic, able to sniff out what the human eye cannot see.

The gathering of summer truffles thus becomes a ritual that renews itself every year, amidst hidden paths, small hoes in hand, and a silence broken only by the beating of the heart and the rustling of leaves.

Searching for truffles in summer is not just a seasonal activity, but a true emotion to experience by immersing oneself in summer nature.

Summer bloom

With the arrival of summer, nature reawakens with vigor, and among the protagonists of this season, we find him: the Tuber aestivum, also known as Summer Truffle or scorzone.

This year, the spring rains alternating with sunshine have created the ideal conditions for the growth of summer truffles: moist but drained soils, living roots, and the favorable microclimate of Garda. The result? Exceptional sizes, often exceeding 500 grams.

Just check social networks to realize it: there are hundreds of photos showing giant scorzones, found by expert hunters or even by young enthusiasts with their trained dogs. And also publications by various journalists aiming to cause a stir over the discovery of large truffles weighing 500g, 700g, 1700g.

But be careful: these sizes should not be surprising. The summer truffle, by its nature, can reach very high weights, even over 1 kg. It is not a rarity, but a typical characteristic of the species. So, let's not be fooled by sensationalist headlines: it is normal to find large specimens of scorzone in season. Truffles are winter varieties, which is why the truffle calendar starts in September; among the nine edible varieties, there is only one summer variety, the Tuber aestivum, as its Latin name suggests.

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The real sensation? That should be reserved for when a Tuber melanosporum, the Precious Black Truffle, is discovered. Finding a 100g Precious Black Truffle is rare. Finding 200g of this variety is a huge sensation. This truly is an exception! Its average weight ranges from 10 to 100 grams, so every extra gram is a real conquest for hunters and for true restaurateurs.

Even more sensational is the case of Tuber magnatum Pico, the precious white truffle: rare, fragrant, precious. Every major discovery in this category is front-page news, also due to its extremely high commercial value.

Why is it called scorzone?

The name scorzone is not accidental. This popular term refers to the most evident characteristic of the Summer Truffle: its rough skin, technically called peridium.

In particular, the Tuber aestivum has a black surface covered with well-pronounced pyramidal warts, which are hard and robust to the touch. It is precisely this natural "armor" that distinguishes it visually and inspired the nickname by which it is best known in markets and among hunters: scorzone.

During the peak season for fresh summer truffles in Lombardy, between June and November, the external appearance is the first useful clue to recognize this variety, even before smelling its light fragrance or cutting it in half.

Its distinctive rind is not only a distinguishing feature but also an advantage: it protects the black summer truffle during transport and storage, making it more resistant than other varieties.

👉 So, next time you see one at the market or receive it at home after buying it online, observe its surface carefully: if it's thick, black, and warty... it's definitely scorzone! With economic value.

Why are only two truffle varieties considered precious?

The Precious Black Truffle (Tuber melanosporum) and the Precious White Truffle (Tuber magnatum Pico) are considered precious due to a combination of factors related to taste, rarity, growing environment, and cultural and gastronomic value. Here's an overview of the main reasons:

1. Unique aroma and flavor

• Precious White Truffle: It has an intense, complex, and penetrating aroma, with notes of garlic and aged cheese. Its scent is unmistakable and is released even at room temperature.
• Precious Black Truffle: It has a more subtle and persistent yet aromatic fragrance, with earthy, woody notes and a sweet, nutty aftertaste. It is particularly valued in cooking because its aroma is enhanced by heat and it is versatile in any dish.

2. Rarity and difficulty of harvesting

• They grow spontaneously in symbiosis with the roots of certain trees (oaks, hazelnut trees, poplars, lime trees).
• They require very specific environmental conditions: calcareous soils, temperate climates, and a particular microfauna.
• They are not easily cultivated, although in recent decades controlled truffle farms have developed, especially for black truffles.
• Harvesting is done with the help of trained dogs, and truffles are underground, therefore not visible.

3. Short seasonality

• Precious White Truffle: in Lombardy it ripens from September to January, and only in some areas of northern and central Italy.
• Precious Black Truffle: in Lombardy it ripens from December to March, more widespread, but still limited to certain Italian, French, and Spanish areas.

4. Gastronomic and cultural value

• They are considered luxury ingredients: a few grams are enough to enrich a dish.
• Symbols of Italian and French excellence in gourmet cuisine.
• Used in Michelin-starred restaurants and celebratory dishes.
• Fairs and auctions enhance their fame and economic value.

5. High price

• The Precious White Truffle can far exceed €5,000/kg in the best years.
• The Precious Black is more “accessible,” but can still reach €1,000–€1,500/kg.
• The price is determined by limited supply and high demand.

In summary, white truffle and Precious Black Truffle are rare, difficult to find, have unique aromas, and are highly valued in high-level gastronomy. All these factors together make them true gems of the underworld.

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Why is the summer truffle (Tuber aestivum) used in restaurants?

Businesses dealing with truffle commercialization focus mostly on the summer truffle, as it is the most consumed. It is the most used truffle in Italian and European catering, thanks to its wide availability, low cost, and versatility in the kitchen.

Unlike the Precious White Truffle or winter black truffles, the summer truffle is available from June to November in Lombardy, allowing restaurants to offer truffle dishes even in the warmer months, when tourism (and more) is more active.

It has a delicate and pleasant aroma, with light notes of porcini mushrooms and undergrowth, which make it ideal for first courses, eggs, cheeses, and light meats. Furthermore, its elegant appearance, with a pronounced warty black skin and light brownish flesh streaked with white, makes it perfect for being sliced thinly for decorative purposes.

It is beautiful to look at and neutral enough in flavor to adapt to many preparations. It does not possess the intense aroma of white truffle or Precious Black Truffle.

Thanks to its more accessible price, the Tuber aestivum represents the ideal choice for those who wish to offer truffle in a sustainable and economical way, without compromises.

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