26 Apr Know the truffle: summer truffle
It will begin in a few days, May 1st, the collection and availability of the only black truffle harvested in the spring/summer months. Until the end of August it will be possible to taste the fresh summer truffle, perfect for the hot season with its aromatic scent and its strong but soft flavor, with hints of porcino and hazelnut.
Its scientific name is tuber aestivum vittadini, but it is also known as scorzone, due to its rough and warty peel.
It is very appreciated in the kitchen to accompany, above all, appetizers, pasta and main meat courses. The cooking, on the contrary to fresh bianchetto, enhances its aroma. But it can also be eaten raw, such as grated on eggs!
Give the dishes a pleasant scent of wood, especially thanks to the aromas taken from the roots with which it lives in symbiosis: hazels, oaks, willows, limes, chestnuts, beeches, hornbeam, poplars.