His Majesty the truffle

Discover the five varieties of truffle that you can find in our truffle cellar

The truffle is a hypogean mushroom and has a vegetative body represented by a white and whitish mold. It expands and attaches slowly to the small roots of various plants and, with them, gives life to a very particular type of symbiosis.

Mold produces spores and they reproduce by entangling the roots of plants, to which the truffle steals all the nutrients. And it sucks the lives of others to increase its beauty and charm. The truffle is careful never to reveal its true identity, if not to those who want to know it intimately.

bianchetto Truffle
(Tuber Borchii)

He is the poor cousin of the white truffle with whom he is often confused, complicit inexperienced noses.

Less fragrant than fine white and generally smaller in size, it has a marbled marbled with whitish and reddish-white veins on a brown-violet or brown-reddish background.

The surface is smooth, also whitish or light brown yellow.

Perfume: The scent of this variety of white truffle is very intense. The smell is reminiscent of garlic and also has a spicy note. It is a perfect perfume to be combined in the kitchen, in the preparation of numerous recipes.

(credits urbanitartufi.it)

  • Average weight – 5-60 gr

  • Dimensions – 1-5 cm

  • Harvest period – from mid-January to the end of April

  • Symbiotic plants – Generally black pine, domestic pine, maritime pine, Aleppo pine, cedar, downy oak, Turkey oak, English oak, poplar, willow

Nero Uncinato Truffle
(Tuber Uncinatum)

The hooked truffle is very similar to the summer truffle, enough to push some scholars to consider it almost a variant of the Aestivum.

The gleba is darker than that of the summer black truffle, almost chocolate brown in mature specimens. The surface is wrinkled and, curiosity, owes its name to the hook-shaped ridges present in the spores.

Perfume: The Black Uncinato Truffle is a truffle with an intense flavor and aroma with notes of hazelnut, porcini and parmesan, a characteristic that makes it a species that is well suited to the most varied uses, consumed both raw and cooked.

(credits urbanitartufi.it)

  • Average weight – 5-200 gr

  • Dimensions – 5-15 cm

  • Harvest Period – From early October to late December

  • Symbiotic plants – Generally downy oak, Turkey oak, English oak, linden, poplar, willow, hornbeam, hazel

Nero estivo Truffle
(Tuber Aestivum)

Very well known by the name of Scorzone, it is one of the least prized truffles. The gleba, of a more or less yellowish hazelnut color in mature specimens, often also of a lighter color, is furrowed by numerous more or less thin whitish veins, branched and anastomosed. The rough surface is completely covered with pyramidal warts.

Perfume: Tuber Aestivum Vittadini also called Scorzone has a pleasant and delicate taste and smells of fresh mushroom. It is a typically summer truffle and also bears relatively long periods of drought very well.

(credits: urbanitartufi.it)

  • Average weight – 5-200 gr

  • Dimensions – 5-15 cm

  • Harvest Period – From early June to late November

  • Symbiotic plants – generally Turkey oak, downy oak, hazel, black and white hornbeam, English oak, beech, black pine, poplar

Nero Pregiato Truffle
(Tuber Melanosporum)

Although the white truffle is indicated as the most prized, many prefer the black truffle which with its exquisite flavor is also called sweet black.

The gleba is black-brown tending to purple or reddish, with thick and thin whitish veins and with well-defined contours, accompanied by two translucent brown bands on the sides, the surface has pyramidal warts and reddish shades.

Perfume: The nose is very pleasant, both its aroma and taste recall that of chocolate

  • Average weight – 8-200 gr

  • Dimensions – 5-10 cm

  • Harvest period – from mid-November to mid-March

  • Symbiotic plants – generally downy oak, holm oak, Turkey oak, linden, hazel, black hornbeam, rock rose

White Truffle
(Tuber Magnatum Pico)

The white truffle, or better known as the Tuscan White Truffle, is certainly the most precious variety of truffle both from an economic and gastronomic point of view.

The gleba is unmistakable, it is white and yellow-grayish with very small white veins. The surface is smooth, ocher yellow or olive-yellow, sometimes even greenish-gray.

Perfume: the perfume is the most distinctive feature of the white truffle. The smell of this mushroom is intense, enveloping, with tones vaguely reminiscent of the scent of parmesan cheese or fermented paste cheeses.

(credits: urbanitartufi.it)

  • Average weight – 8-500gr

  • Dimensions – 5-25 cm

  • Harvest period – from mid-September to late December

  • Symbiotic plants – generally white willow, white poplar, black poplar, linden, black hornbeam, English oak, downy oak, downy oak, carolina poplar, rock rose