It thrives in temperate climates and its development is closely linked to the surrounding environment. In fact, the characteristic aroma of each truffle depends on the properties of the soil in which it grows.
This unmistakable aroma is not only a delight for the human palate: it also plays a fundamental role in nature. Truffles use their intense scent to attract animals which, by digging them up and eating them, help spread the spores and ensure the survival of the species.
• Rich in protein
• 80% Water
• Cholesterol free
• Rich in antioxidants
• Low in fat (1–6%)
There are 63 known truffle species worldwide.
Of these, 23 grow in Italy, but only 9 are considered edible and suitable for gastronomic use. In the past, people relied on pigs to search for truffles, thanks to their extremely refined sense of smell. Over time, however, truffle hunters began to prefer dogs, which are easier to train and, above all, do not eat the truffles once they find them, making them ideal companions for modern truffle hunting.
White Truffle
Tuber magnatum Pico
It is the truffle par excellence, the most prized and best known throughout the world for its characteristics: its intense aroma and extremely delicate flavor. Ochre-yellow in color, it has a smooth outer skin and hazelnut-colored flesh with fine white veining.
HARVESTING PERIOD: from late September to December 31.
SYMBIOTIC PLANTS: oak, poplar, willow, lime tree, hazel, black hornbeam, downy oak, juniper, broom and hawthorn.
Fine Black Truffle
Tuber melanosporum Vittad.
The most important of the black truffles, also known as the Black Truffle of Norcia or Sweet Black Truffle. Its sweet aroma and flavor distinguish it from other black truffles. It has a rough, matte black peridium (outer skin) and flesh with white veining.
HARVESTING PERIOD: from December 1 to March 15.
SYMBIOTIC PLANTS: Turkey oak, downy oak, holm oak, hazel, lime tree, rockrose and black hornbeam.
Bianchetto Truffle
Tuber albidum Pico
This spring truffle is considered the “younger cousin” of the White Truffle because of their similar external appearance; however, they are extremely different and clearly recognizable.
It has a smooth ochre-yellow/orange outer skin, a garlicky aroma and dark reddish-brown flesh with coarse white veins.
HARVESTING PERIOD: from January 15 to April 15.
SYMBIOTIC PLANTS: oak, poplar, beech, lime tree, hazel, willow, pine, hornbeam, cedar, juniper and fir.
Summer Black Truffle
Tuber aestivum Vittad.
It is the most widely used truffle in Italian culinary tradition and the one found in the greatest quantities.
Its black peridium has a very warty surface, from which the name “Scorzone Estivo” also derives.
It has a delicate aroma and flavor, as bright and sunny as the season in which it develops.
HARVESTING PERIOD: from June 1 to August 31.
SYMBIOTIC PLANTS: oak, hornbeam, hazel, pine.