Lessinia black summer truffle: a local scent from the mountains near Verona

Some ingredients do not need to speak loudly. Lessinia black summer truffle is one of them: recognisable, elegant and gentle, less intense than many winter truffles, but able to add depth without covering the dish.

Lessinia is the mountain area north of Verona, a landscape of woods, pastures, small villages and old rural communities. For us it is close not only in distance, but also in spirit: a Veronese mountain territory made of clear seasons, honest products and ingredients that carry a sense of place.

Black summer truffle, also known in Italy as scorzone, ripens during the warmer months. It has a dark, rough skin, a pale interior crossed by fine veins, and a more delicate aroma than winter truffles. That is exactly why we like it. It is not about excess: it suggests woodland, hazelnut, mushroom and dry earth.

In the kitchen it asks for care. It should not be overwhelmed by heavy flavours or aggressive cooking. We prefer to use it where it can remain clear: with egg, fresh pasta, butter, smoked ricotta, a measured touch of fire or ingredients that support it without hiding it.

In the new menu it appears in a few dedicated dishes, created to tell this part of the Veronese territory. It is not there just because truffle sounds precious. It is precious when it makes sense, when it arrives in season and when it creates a connection between the dish, the moment and the place it comes from.

This is how we like to serve it: local, seasonal, recognisable, never excessive. A small piece of Lessinia brought to the table in Garda.