When the Southern Italians seek the shade from the scorching midday heat, a hidden treasure awakens deep beneath the roots of the ancient oak trees. While the winter truffle reigns in the cold, the warmth brings us the Tuber aestivum Vitt. – better known as the summer truffle or Scorzone. This is the story of a humble, black diamond that conjures the pure essence of the Italian summer onto your plate.
The Scorzone: A Rough Diamond from the Italian Forests
Whoever holds the Tuber aestivum Vitt. for the first time immediately feels the raw power of nature. The outside, the peridium, is deep black and covered with hard, pyramid-shaped warts. It is this unique, coarse skin that gives this summer truffle its Italian nickname: Scorzone (which literally means 'thick skin').
But the true magic lies within. When we slice the summer truffle with the finest knife, a beautiful marble pattern unfolds. The flesh (gleba) varies from hazelnut brown to soft ivory, veined with fine, white lines. Aroma and Taste: The Subtle Elegance of Summer Unlike its powerful winter siblings, the Tuber aestivum Vitt. shines in subtlety. The aroma is elegant and reminiscent of freshly mown grass, damp forest soil, and the warm, earthy tones of hazelnuts.
The flavour is refined, delicate and reminiscent of wild mushrooms with a light touch of dried fruit.
It is this softness that makes the summer truffle the perfect companion for light, summery dishes. It does not overpower, but elevates pure ingredients to a gastronomic level.
How Do You Eat Summer Truffle?
Culinary Inspiration from the BottegaIn Italian cuisine, we celebrate simplicity. A fresh summer truffle does not need much to shine. Because the refined aromas are volatile, we never cook the truffle, but shave it very thinly over the dish at the very last moment.
- The Ultimate Classic: Shave the Scorzone generously over a plate of fresh, slow-dried pasta (like our artisanal Tagliolini) with a high-quality knob of salted creamy butter or a mild olive oil.
- Summer Simplicity: A perfectly fried egg or a creamy burrata transforms in an instant into a royal meal with a few shavings of fresh summer truffle.
- The Secret Tip from Kelvini Italian Artian: Make your own authentic truffle oil by letting fresh shavings steep for a few days in our pure, cold-pressed olive oil from the hills.
From the Italian Earth Directly to Your Kitchen
Because the Tuber aestivum Vitt. is a pure natural product, it has no fixed stocks or factory prices. Availability moves with the position of the sun, the rain of the past week, and the keen sense of smell of the truffle dogs who, together with the trifolau (truffle hunters), venture into the woods at dawn.
At Kelvini Italian Artisan, we believe in this honest craft. We source our summer truffles directly from the source, without intermediaries. This guarantees that the gold of the earth arrives at your home in our special cooling packaging in no time – fresh, fragrant, and full of character.
Bring the Authentic Summer Truffle Home
Do you want to experience the refined taste of the Italian summer yourself, or are you looking for the highest quality Tuber aestivum Vitt. for your restaurant or menu? Because freshness is our number one priority, we only work based on the most current harvest.
Ask here for your personal selection of fresh truffles and let us know what your culinary wishes are. We will contact you quickly and personally.