The Scorzone or Tuber Aestivum, is named after its characteristic rough and bumpy skin. Tasty, more resilient than other varieties, with a less delicate fragrance and taste compared to the Tuber Melanosporum variety, yet popular just the same for its wide array of uses in cooking. It is harvested in the summer, from May to late November. One variety that stands out from the Tuber Aestivum family is the Uncinatum, a truffle harvested from October to December with an intense aroma and a skin and gleba (pulp) that is darker than the ordinary scorzone. The Bianchetto or Tuber Borchii Vitt, with its intense and fragrant taste, is found in two varieties. The Tuber Borchii harvested in the woods and the Albidum Pico in pine forests. Not as rare and less costly than White Truffle, this variety has admirers who appreciate its pungent and garlicky aroma and its versatile use in cooking. Harvested from early January through the end of April.

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