The truffle, Italy's Heritage

The truffle is the fruiting body of a mushroom belonging to the Tuber genus which is born and develops underground, in symbiosis with specific plants. Its structure is composed of a peridium, smooth or wrinkled, which constitutes the rind, and a serf, the internal pulp which contains the spores, essential for the continuation of the species.

Of the more than 60 types of truffle present in nature, only 9 are edible and, among these, the most appreciated and marketed are all present in Italy. It is thanks to the Italian culinary and gastronomic tradition that the truffle has become a quality and prestigious product recognized all over the world.

White Truffle

Tuber magnatum Pico

The undisputed King of the table, with an intense aroma and delicate flavour, capable of inebriating Chefs and cooking enthusiasts from all over the world. The charm surrounding it is not only linked to its organoleptic properties, but above all to its research: the only truffle in the world that cannot be cultivated, the white truffle is the rarest and most precious existing in nature. The smooth peridium, which varies in color from ocher to dark cream, encloses a hazelnut-brown gleba which, depending on the symbiotic plant, can hint at red.

Black Truffle

Tuber melanosporum Vittadini

From December to March, the most prized of black truffles appears on the tables of millions of gourmet connoisseurs. Also known as the black truffle of Norcia and Spoleto, this precious specie is characterized by an intense and sweetish flavour. The black peridium, warty or smooth depending on the soil in which it grows, encloses an ebony-purple gleba marked by dense whitish veins.

Autumn Truffle

Tuber uncinatum Chatin

The autumn truffle or winter scorzone is extracted in the period between September and December. The Latin name recalls the hook shape, imperceptible to the naked eye, of the spores contained in the gleba. This characteristic together with a more intense aroma and flavor distinguish the autumn truffle from the summer truffle. The black peridium, more irregular than that of the precious black, encloses a dark hazelnut colored gleba.

Bianchetto Truffle

Tuber borchii Vittadini

Less known and appreciated than the white truffle, the Bianchetto or marzuolo truffle differs from the first in terms of appearance and organoleptic properties, as well as in the harvesting period. Although it can recall, due to its smooth peridium, the noble Tuber magnatum Pico, the Bianchetto truffle has much darker colors, much smaller dimensions and a more pungent smell.

Summer Truffle

Tuber aestivum Vittadini

Even if less valuable, the summer truffle is certainly the most used truffle in any type of cuisine: from the fresh slice at home to the elaborated product, the scorzone lends itself to multiple preparations and at a much more affordable price than the great ones of the table. Very similar to the nearby autumn truffle, this species has a warty black period and a gleba that varies from beige to hazelnut with white veins.