Nero Estivo
Nero Estivo
The most common, affordable and versatile truffle, widespread across Europe (Tuber Aestivum). Delicate woodland aroma with notes of porcini and hazelnut. Hard, coarse skin covered in prominent dark pyramidal warts. It tolerates light, brief cooking. Perfect for tortelli fillings, omelettes, fried eggs, bruschetta, tagliolini and risotto. Harvested from May to November.
Nero Estivo in short
Tuber Aestivum
Botanical name
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May to November (peaking in summer)
Harvest
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The most common, affordable and versatile, and the least expensive. It owes its common name to its particularly hard, coarse outer skin (peridium)
Description
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Appearance
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Skin covered in prominent dark pyramidal warts. A ripe scorzone has an interior from light beige to yellow-ochre with dense, branching whitish veins. If the interior is completely white, the specimen is unripe
Aroma
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Delicate scent recalling the woodland floor. A delicate, pleasant aroma, though much less intense than the other seasonal truffles, with notes recalling porcini mushrooms and hazelnut
In the kitchen
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Unlike white truffle, which must be used strictly raw, the scorzone tolerates light, brief cooking. Perfect for tortelli fillings, or grated or shaved to enrich omelettes, fried eggs, bruschetta, tagliolini and risotto. To avoid dispersing the aroma, always warm it with a little oil or butter, avoiding violent cooking
Storage
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In the fridge (not in the freezer!), wrapped in absorbent paper that is changed every day
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