WHITE TRUFFLE VALUABLE (Tuber Magnatum Pico)

The better truffle, the inside it varies from the white to the brown to the rosato one to the vanished red brown to the alive one, to second of the degree of maturation and the plant with which and in simbiosi. It emanates a strong aromatic, advanced to that one of whichever other truffle, for its generally raw, mannered tenderness and eatable and consumed scent, god and fine on several vivande. Mature from October to all December.

BIANCHETTO or MARZUOLO WHITE TRUFFLE
(Tuber Albidum Pico)

Its odor is the primary characteristic that distinguishes it from the white truffle, because although at first it is delicate and pleasant, it then becomes garlicky and nauseous. It grows in hard soils, often in broad-leaved and coniferous forests. The harvest is from January to March. even though its commercial value is not as great as that of the white truffle.

BLACK TRUFFLE VALUABLE (Tuber Melanosporum Vittadini)

The surface’s blackish brown color assumes a rust brown when rubbed. The flesh or gleba is pale, its fragrance pungent, aromatic and fruity. Except for the white truffle, it is considered the most commercially valuable kind and is a key ingredient in international cuisine. The harvest is from December to March.

TRUFFLE BLACK OF SUMMER OR "SCORZONE"
(Tuber Aestivum Vittadini)

Has variable largeness from a walnut, until also to a large orange, has inside of brown color that it obtains with the maturation. Inside it has numerous clear irregular lines that confer it a particular aspect, and god taste but less valuable of the Melanosporum and has approximately a quarter of its value trades them. Mature from May to the autumn.

TRUFFLE RECIPES