At Locanda Veneta you can find it year-round, and we use it to make:
Risotto with Carnaroli rice from Grumolo delle Abbadesse and Asiago Nero DOP
To dress the egg noodles and potato gnocchi of Montefaldo DE.CO. of Fimon
And as an excellent ingredient of the crispy egg, dipped in DOP Asiago Nero fondue.
and in many other dishes
Truffle has a very ancient history. Greeks called it Hydnon (from which derives the term "hydnology", the science which deals with truffles), whereas in Latin it was tuber, from the verb tumere (to swell). Plinio the Old in the book of the "Natural Hystoria" spoke about truffle that "is among those things which are born but cannot be sown", whereas Plutarco affirmed that the "tuber" was born from the combined action of water, heat and lightning. In Europe of the past, truffles were also called "rich man's garlic" because of their slight garlicky scent. Also in Veneto there are areas where this tuber grows spontaneously, one of them is located in Berici Hills and in the eastern area of Lessini Mountains. Here, for centuries, this product has been sought after and appreciated and is included in many traditional recipes such as the one of the Giovanelli princes of Lonigo (Vi) from 1890 which proposes the dish "Tartufo alla Berica".
The common black truffle (scorsòn, tartùfole) matures from May to autumn, but some specimens are also available in winter and spring, so that gourmets can have these fresh truffles practically all year round. This tuber aestivum emanates a delicate scent which, even though it does not reach the intensity of the "winter" one, is quite pleasant, therefore it is placed, in the scale of the gastronomic value of the various species, at the third place, right after the two noblest ones, that is the black truffle of Norcia or Spoleto (tuber melanosporum) and the black winter truffle (tuber brumale).