The summer truffle, commonly called scorzone (Tuber Aestivum Vitt.), is the most common truffle on Umbrian tables, especially because of the value for money. In the jar you'll find the minced truffle preserved in extra virgin olive oil and salt. Ready for use. If you want to enhance its taste you can saute some garlic and oil, let it cool and then add the minced truffle. Serve on bruschetta, pasta, meat or fish. You can even add some drops of truffle flavored oil. Although Elisabetta and Leonardo only founded Valnerina Tartufi in 2007, the company draws on over 50 years of experience from the entire Matteucci family and neighboring truffle hunters. Valnerina is arguably the most beautiful part of Umbria, and strictly translated means "little valley of the Nera". It is here, in the green heart of Italy, in the shades of oaks, poplars and lime trees, that these truffles thrive. Adhering to time-honored and traditional techniques, these truffle products truly reflect the rustic and verdant countryside, and are conserved in local olive oil to ensure a perfect conservation in the jar.
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