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Scorzone


Main characteristics of the scorzone


Scorzone, also known as summer truffle, is a fungus that is born and develops underground. It has an irregular round shape and a rough black surface with pyramidal type warts. The characteristic smell of truffle is very strong and is accentuated when it is manipulated. By cutting the fungus, the inside is not brownish but rather bright yellow. Scorzone harvest begins in mid-May and ends in December depending on the research areas. The truffles that are extracted in the spring have a lighter and immature flesh while at the end of maturation the interior will gradually become darker. Compared to the other varieties of truffles, the scorzone remains longer and can be transported more easily.

Curiosity and distinctive features



The scorzone truffle is used to further enrich refined and complex dishes in itself. Scorzone is an underground mushroom that grows below the surface of the ground. It prefers sandy and clayey soils. Its presence is stronger where there are deciduous or pine forests. It grows close to downy oaks, hornbeams but also oysters and oaks and oaks. Its harvest is made from May until December and the mushrooms collected at the end of the season are perfectly ripe and more aromatic. Scorzone never reaches large dimensions. Only in very rare cases can it take on considerable proportions. For an inexperienced eye it might look like a black truffle. However the interior is not black but remains of a nutty yellow color.

Scorzone harvest



Scorzone truffle harvesting is subject to the same regulations that govern the search for other types of truffles. It can be collected freely in abandoned or non-cultivated land and in the woods. Not everyone can collect truffles, but those intending to do so must submit to a text of eligibility and obtain the appropriate license to be renewed every five or ten years depending on the area. The rules to follow for issuing the card are set at regional or provincial level. Those who do not have the possibility of collecting fine mushrooms can always buy them. It has a decidedly lower cost compared to that of other types of truffles but this can still cost between sixty and seventy-five euros per kilo.

Scorzone: Uses of scorzone in the kitchen



The summer truffle is used in the kitchen for the preparation of creams, sauces but also aromatic oils and sausages with an unusual and refined taste. The scorzone scent is suitable to be paired with red meat or game dishes. It is also excellent blended together with coarse salt to obtain a salt suitable for flavoring different dishes. Truffles are difficult to find in fresh trade for obvious reasons of conservation and market price. However, it is possible to choose truffle-based creams to be used for seasoning fresh egg pasta or risotto creamed with butter and Parmesan cheese. Scorzone goes well with both cream and béchamel to be used to flavor typical dishes of some areas of Italy.