The Black Summer Truffle commonly known as the "Scorzone" truffle for the thickness of its skin, can be found in great quantities throughout Italy from June to November making it less expensive than the others. It has black skin covered in pyramid-shaped warts and a yellowish-bronze coloured pulp with numerous lighter coloured branch-like veins which disappear after cooking. While in the past it was used only in the preparation of sausages, salami, etc., instead of the costly black truffle, today it has found its own identity and is widely used in all kinds of dishes.
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