Summer Truffle is the most used truffle in Italian cuisine. Recognizable for its thick and rough skin (from which it takes the name "scorzone"), this truffle has a clear flesh and a delicate taste that complements any type of preparation. HARVEST PERIOD From June 1st until August 31st. USE This Truffle can be used either raw or cooked. You can slice it raw on pasta or bread, or you can grate it and cook it in sauces, condiments, and filled meats.