BLACK SUMMER TRUFFLE ( Tuber Aestium Vitt)

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  • Regular price €29.99


The most common and widely consumed truffle The summer truffle or “scorzone”, scientific name TUBER AESTIVUM VITT., can reach notable dimensions and is very similar to the black truffle. The outer surface shows pyramidal warts of brown color. It has a strong aromatic scent, but at the cut it differs from the black fine one, because the glebe does not become dark, but tends to a dark yellow. It grows in both sandy and clayey soils, in deciduous forests, pine forests and even in the old olive groves.It is the most common truffle on the Italian ground, especially in the Abruzzo region, with a lower cost than other truffles, precisely because of its easygoing adaptability to different kinds of habitat and plants from the area, including the cultivated tartufaias.It is very appreciated in the kitchen and it is used for the production of sausages and sauces, creams and oils.

If stored at room temperature, the aromatic compounds dissipate, while storage at around the freezing point (0 °C) leads to an increased synthesis of these compounds.

Dimensions
Generally they range between that of a walnut to that of an orange.

Shape
Generally rounded.

Peridium
Warty, formed by protruding warts, coarse and pointed at the end, black colored.

Internal                                                                                                             Hazel with yellowish hues, crossed by white veins, highly branched, more or less fine. Scent is aromatic, delicate pleasant.

Flavor
Because it has a soft perfume, is used as the basis for preparations with other ingredients.

Maturation
From June to November.

Ground
Calcareous-gravelly, permeable develops to a depth of 5-10 and 25-30 cm.

Environment
Preferably facing south and west under isolated trees or in sparse forests to allow the lighting, ventilation and heating from the sun.

Plants
Oak and hazel.

Growth zone

Italy, especially in Umbria, Marche, Abruzzo and Piedmont.

Slovenia, the Istrian region.

France, in the Périgord, where it is well known and is great space in the kitchen; in Italy and Slovenia it is less used.

 


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