It is a variant of the black truffle, also know as Scorzone truffle; less valuable and therefore less expensive than the sought after the Tuber melanosporum, from which it also differs in terms of appearance and taste.
Avaiability on the market: May / August.
Physical Characteristics: The outer end is warty, with small polygonal warts five, six, seven faces, low and flattened, which are easy to remove; the color is very black or brownish black in less mature specimens. Inside it looks initially whitish then, when fully mature, it appears brown. In sections there are numerous rather large white veins present; often they have dilated ends or ends that merge into a single point, forming characteristic large whitish spots.
Bouquet: delicate and pleasant, reminiscent of hazelnuts.
Method of use and conservation: the Scorzone is less valuable than the black truffle, and its price is much more affordable, although it is vastly appreciated for its versatility in the kitchen and the ease of storage. Its aroma, which incorporates all flavors of the forest, is commonly used in sauces to spread on bread, or simply sliced raw on noodles or rice. It is recommended to wrap it in paper towels changed every two days. Then close it in a glass jar and store in the refrigerator in the least cold part of the fridge for up to 7 or 8 days, after which it is necessary to freeze it.