The BLACK SUMMER TRUFFLE has characteristics which make it sufficiently distinguishable from similar species: the peridium, especially in the more mature specimens, has a marked black color with a particularly rough rind covered with small protruding pyramidal warts. The flesh, on the other hand, takes on a yellow-ochre or hazelnut hue, depending on the degree of maturation of the specimen: it is precisely by cutting it that it can easily be recognized with respect to the more prized black winter truffle, since the latter's gleba, oxidizing, tends to become dark. However, its intense aromatic scent makes it a good edible mushroom, with a much lower value than the winter type: the taste is in fact very pleasant, similar to that of porcini mushrooms. As far as size is concerned, it is generally the size of a walnut, although it is not uncommon to find even more substantial specimens, even weighing more than a kilo.
The scorzone truffle grows in association with broad-leaved trees, such as oak, downy oak and Turkey oak.
Its maturation period corresponds to the summer: from May until late autumn. The specimens harvested in early summer will tend to have a paler pulp with a marbled appearance, indicating a degree of ripening that is not yet complete, while the fruits harvested in the autumn period will have a brownish gleba.

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Uses in the kitchen: raw or cooked (preferably cooked so as to release its magnificent delicate flavour), for appetizers, to accompany aperitifs, first courses, second courses and side dishes.
N.B
• truffle prices may vary according to the weekly market quotations
• shipments are made from Monday to Wednesday to guarantee the freshness of the product