The truffle, in its many varieties, is widespread in Piceno, particularly in the high hill and mountain areas at the heart of the GAL Piceno district, and is one of its most valuable resources for the promotion of the territory and its products of excellence.

“Non chiamatelo Scorzone” is an event dedicated to the summer truffle (Tuber Aestivum Vitt) and the uncinatum variant (Tuber Uncinatum Chatin), a truffle species easier to find throughout the year, since it can be picked from June to August in summer, and from October to December in winter.

It is a variety with a large growth range and sometimes reaches remarkable sizes, weighing up to of 600–700 grams. The surface colour varies from dark grey to black, with very pronounced pyramidal warts that have earned it the name of “scorzone”, or “thick skin”. The white gleba in unripe specimens then turn a nutty brown and the mild, pleasing aroma is quite mushroomy.

The event is held the first week in August (from 5 to 9), in Force, one of Ascoli’s most successful areas for cultivation and picking of this precious underground mushroom. The name of the event is also a wakeup call because until recently the summer truffle was wrongly considered the poor relation of other species. In this sense, the term “scorzone” may be widespread but is entirely inappropriate.

In the kitchen the summer truffle is very versatile and can be used for flavouring dry and fresh pasta dressing, or making delicious risotto. It works well with meat and some types of fish, above all salted anchovies.

We can now say in no uncertain terms that the summer truffle, especially the uncinatum type, is back in vogue even in the kitchens of the great chefs.