Summer Truffle: what it really means and why it’s so appreciated
Truffle is considered one of the most refined and fascinating gastronomic treasures of our territory. Among the different varieties, the summer truffle stands out for its availability during the warmer months, its delicate fragrance, and its more affordable price compared to other rarer types.
In this article, we will go in-depth to explain what “summer truffle” means, what the characteristics of truffle are, when it is harvested, how much it costs per kilo, and how to best enjoy it.
What is the summer truffle?
The summer truffle, scientifically known as Tuber aestivum Vitt., is one of the most widespread and harvested species in Italy. It is also commonly called scorzone due to its thick, rough black rind.
The summer truffle is a variety of black summer truffle, more resistant and less aromatic than the prized black truffle (Tuber melanosporum), but highly appreciated for its delicate flavor and great versatility in cooking.
Appearance and characteristics of the summer truffle:
- Outer rind (peridium): black in color, with marked pyramid-shaped warts that give it a rough and robust look.
- Inner flesh (gleba): hazelnut or light brown, crossed by dense white veins.
- Aroma: subtle, with hints of fresh mushroom, moist earth, and hazelnut.
- Taste: delicate, never overpowering, ideal to pair with simple dishes or for those approaching the world of truffles for the first time.
The summer truffle is a perfect entry point for anyone who wants to discover the taste of truffle without facing the high costs of winter or more prized varieties.
How much does a kilo of summer truffle cost?
One of the main reasons why the summer truffle is so appreciated is its affordable price. Unlike white truffle or prized black truffle, the black summer truffle is much more accessible for those who want to bring an excellent ingredient to the table without spending exorbitant amounts.
The price of summer truffle per kilo can vary considerably depending on several factors that affect its availability and perceived market value.
One of the main factors influencing the price is the seasonal period. Generally, at the beginning and end of the harvest season – between May and early June, and then towards late August – truffles are less abundant. This naturally leads to an increase in price since demand remains steady while supply decreases.
Another key factor is the quality and size of the truffle. Larger, intact, fragrant, and regularly shaped truffles are worth more than smaller, broken, or overly mature ones. Premium-sized truffles are highly sought after, especially in fine dining.
Market demand should also be considered, as it may fluctuate depending on the time of year, gastronomic trends, or the presence of events and fairs. During periods of increased interest – for example, ahead of holidays or food festivals – prices tend to rise.
Finally, the origin of the truffle also impacts its value. Truffles harvested in renowned areas, with a certified and controlled supply chain, are often priced higher than those of uncertain origin. Regions like Tuscany, Umbria, Marche, and Molise are synonymous with quality and consumer trust.
In summary, the price of summer truffle is not fixed but depends on a constant balance of availability, quality, and market dynamics.
As a guideline, fresh summer truffle usually costs between €150 and €400 per kilo.
Of course, for those who prefer to buy smaller amounts, portions of 25, 50, or 100 grams are available. However, it is important to turn to reliable suppliers who guarantee product quality, such as those featured in the selection of fresh truffles on the Savini Tartufi website.
How do you eat summer truffle?
One of the most common questions is how to use this precious ingredient in cooking. The good news is that the summer truffle is extremely versatile. Its delicate taste makes it ideal for light, balanced dishes, without overwhelming the other ingredients.
It can be enjoyed raw or cooked and paired with a wide range of dishes.
Here are some ideal uses of summer truffle in the kitchen:
- Sliced into thin shavings over buttered tagliolini or risottos
- Grated over fried or scrambled eggs
- As a finishing touch on beef carpaccio or fish tartare
- Mixed into fresh cheeses or butter
- On crostini, bruschetta, or focaccia with EVO oil
Chefs recommend not overcooking summer truffle, since excessive heat disperses its aromatic notes. The best method is to add it at the end of cooking, when the dish is still hot, to release its fragrance without compromising its essence. In fact, the black summer truffle (scorzone) expresses its aroma best when grated and slightly warmed. It is important to avoid prolonged cooking, which would compromise its fragrance.
When does the summer truffle harvest begin?
The summer truffle is found in Italian forests during the warm season, growing in symbiosis with oaks, beeches, hornbeams, and hazelnuts, in well-drained, sunny soils. Harvesting is regulated by regional laws but follows a generally stable calendar throughout the country.
The summer truffle harvest season runs from May to late August, with quality peaks in June and July.
During this period, truffle hunters and their trained dogs venture into the woods at dawn or dusk to search for the precious tubers. Each harvest is subject to specific permits to ensure environmental and biodiversity protection.
It is precisely in the central months of summer that the truffle best expresses its characteristics: firm texture, fresh aroma, and a complete organoleptic profile.
The summer truffle is the ideal choice for those who love authentic, simple, and refined cuisine.
