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Fresh Black Summer Truffle (Tuber Aestivum)The Fresh Black Summer Truffle (or “Scorzone”) is the truffle with the best quality/price ratio and is typical of the summer seasonMethod of useTo facilitate the cleaning of the truffle keep quickly rinseit in cold water, then under running water and with the help of a soft brtille brush (alternatively you can also use an old toothbrush) wash the truffle eliminating the last earth residues. Once the truffle is clean, use it to taste on your plates, preferably on hot dishes that enhance the flavor if you decide to cut it raw using a sliced truffle. Otherwise, you can grate and use the minced truffle to prepare an excellent oil-based sauce. It is therefore recommended a sauce with garlic and extra virgin olive oil, to which, once lukewarm, the minced truffle is seasoned with salt and a pinch of pepper will be added.StorageStore for 7-10 days in the refrigerator, inside an airtight container and wrapped in kitchen paper, in this way the scent will not be dispersed and the humidity of the truffle will be absorbed. For this reason, it is recommended that you change the paper daily. Wash the truffle only at the time of use as it is earthy and better preserved. Once washed, consume it and/or freeze it within 1-2 days.Place the truffle in closed jars containing eggs or rice, so they will acquire its intense fragrance! Take care, however, to keep the truffle as little as possible in contact with the rice since the latter is a natural dehydrating agent and would favor the rapid drying truffle.Ingredients100% Fresh Summer Black TruffleDishes to eat along with the truffleSome people mainly use it to season their typical pasta: strangozzi or stringozzi. But it can also be used on spaghetti or noodles. The procedure is very simple. Just cook the pasta in abundant salted water following the instructions on the package, drain it and then season it with the grated truffle and prepare it. In some cases, it is necessary to add more raw oil. You can also add freshly ground pepper. For the necessary quantity, you must also adjust according to economic availability. Some people love to serve strangozzi very well seasoned.The truffle can be left whole and cut into strips on the meat carpaccio seasoned with oil, salt, and lemon; the purists, however, do not recommend it.The truffle, grated and in oil, can also be used to make omelets that in central Italy are used to serve as an appetizer, cut into strips, accompanied by cold cuts and cheeses.Recipe: Tagliatelle with Fresh Black Summer TruffleThe strength of this dish lies in the balance and simplicity of the ingredients: the black summer truffle, like all its variants, does not want too intense flavors that can cover its delicate aromas. For this, in addition to egg noodles, the sauce will be made without any particular spices, but only by frying the garlic in extra virgin olive oil over very low heat. Ingredients for 4 people120 gr. Fresh Black summer truffle600 gr. Egg noodles1 clove of garlicSalt to tasteTo taste extra virgin oilMethodPot of water on the fire to cook the pasta. Brush the truffle to remove the soil and cut it into julienne strips, leaving a few slices for decoration.Put the oil and the garlic clove in a pan. Keep in mind that for each person it takes 2/2 and a half tablespoons of extra virgin olive oil.Allow to heat on a very low heat so that it gives all its aroma.Remove the garlic before it takes on color and adds the truffle julienne; stir and add the salt. Cook for a few seconds and turn off the heatPut the noodles in the oven, being careful to drain them al dente. Put tagliatelle with the truffle in the pan, with the sauce, adding a ladle of the cooking water. Stir the noodles for a few seconds and serve immediately.A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber. Truffles are fungi and are therefore usually found in close association with tree roots.Some of the truffle species are highly prized as food. French gourmet Jean Anthelme Brillat-Savarin called truffles “the diamond of the kitchen”. Edible truffles are held in high esteem in French, Croatian, Georgian, Greek, Italian, Middle Eastern, and Spanish cuisine, as well as in international haute cuisine.Suggestion: Although Fresh Black Summer Truffles (tuber aestivum vitt) are not as tasty as the Winter Black Truffles or even less than Fresh White Truffles, they can be quite splendid sliced into sauces, over pasta or into omelets or salad. Occasionally Fresh Black Summer Truffles can be “helped” by a good truffles’ oil or dry porcini that have been soaked in little lukewarm water and squeezed almost dry.Storing: Keep refrigerated at under 40F for up to a week wrapped in a paper bag. We recommend consuming the truffles soon after they are received.Season: Available from March into September.Region: PiedmontType: Scorzone / Tuber AestivumProduct of Italy

Fresh Black Summer Truffle (Tuber Aestivum)The Fresh Black Summer Truffle (or “Scorzone”) is the truffle with the best quality/price ratio and is typical of the summer seasonMethod of useTo facilitate the cleaning of the truffle keep quickly rinseit in cold water, then under running water and with the help of a soft brtille brush (alternatively you can also use an old toothbrush) wash the truffle eliminating the last earth residues. Once the truffle is clean, use it to taste on your plates, preferably on hot dishes that enhance the flavor if you decide to cut it raw using a sliced truffle. Otherwise, you can grate and use the minced truffle to prepare an excellent oil-based sauce. It is therefore recommended a sauce with garlic and extra virgin olive oil, to which, once lukewarm, the minced truffle is seasoned with salt and a pinch of pepper will be added.StorageStore for 7-10 days in the refrigerator, inside an airtight container and wrapped in kitchen paper, in this way the scent will not be dispersed and the humidity of the truffle will be absorbed. For this reason, it is recommended that you change the paper daily. Wash the truffle only at the time of use as it is earthy and better preserved. Once washed, consume it and/or freeze it within 1-2 days.Place the truffle in closed jars containing eggs or rice, so they will acquire its intense fragrance! Take care, however, to keep the truffle as little as possible in contact with the rice since the latter is a natural dehydrating agent and would favor the rapid drying truffle.Ingredients100% Fresh Summer Black TruffleDishes to eat along with the truffleSome people mainly use it to season their typical pasta: strangozzi or stringozzi. But it can also be used on spaghetti or noodles. The procedure is very simple. Just cook the pasta in abundant salted water following the instructions on the package, drain it and then season it with the grated truffle and prepare it. In some cases, it is necessary to add more raw oil. You can also add freshly ground pepper. For the necessary quantity, you must also adjust according to economic availability. Some people love to serve strangozzi very well seasoned.The truffle can be left whole and cut into strips on the meat carpaccio seasoned with oil, salt, and lemon; the purists, however, do not recommend it.The truffle, grated and in oil, can also be used to make omelets that in central Italy are used to serve as an appetizer, cut into strips, accompanied by cold cuts and cheeses.Recipe: Tagliatelle with Fresh Black Summer TruffleThe strength of this dish lies in the balance and simplicity of the ingredients: the black summer truffle, like all its variants, does not want too intense flavors that can cover its delicate aromas. For this, in addition to egg noodles, the sauce will be made without any particular spices, but only by frying the garlic in extra virgin olive oil over very low heat. Ingredients for 4 people120 gr. Fresh Black summer truffle600 gr. Egg noodles1 clove of garlicSalt to tasteTo taste extra virgin oilMethodPot of water on the fire to cook the pasta. Brush the truffle to remove the soil and cut it into julienne strips, leaving a few slices for decoration.Put the oil and the garlic clove in a pan. Keep in mind that for each person it takes 2/2 and a half tablespoons of extra virgin olive oil.Allow to heat on a very low heat so that it gives all its aroma.Remove the garlic before it takes on color and adds the truffle julienne; stir and add the salt. Cook for a few seconds and turn off the heatPut the noodles in the oven, being careful to drain them al dente. Put tagliatelle with the truffle in the pan, with the sauce, adding a ladle of the cooking water. Stir the noodles for a few seconds and serve immediately.A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber. Truffles are fungi and are therefore usually found in close association with tree roots.Some of the truffle species are highly prized as food. French gourmet Jean Anthelme Brillat-Savarin called truffles “the diamond of the kitchen”. Edible truffles are held in high esteem in French, Croatian, Georgian, Greek, Italian, Middle Eastern, and Spanish cuisine, as well as in international haute cuisine.Suggestion: Although Fresh Black Summer Truffles (tuber aestivum vitt) are not as tasty as the Winter Black Truffles or even less than Fresh White Truffles, they can be quite splendid sliced into sauces, over pasta or into omelets or salad. Occasionally Fresh Black Summer Truffles can be “helped” by a good truffles’ oil or dry porcini that have been soaked in little lukewarm water and squeezed almost dry.Storing: Keep refrigerated at under 40F for up to a week wrapped in a paper bag. We recommend consuming the truffles soon after they are received.Season: Available from March into September.Region: PiedmontType: Scorzone / Tuber AestivumProduct of Italy