It is a spontaneous fungus that grows underground (hypogeal fungus), drawing nourishment from the roots of plants (the most common: oak, linden and willow). There are various species.
The most valuable is the White Truffle (Tuber Magnatum Pico) with globular and irregular shape, and it ranges in color from pale yellow to yellow ochre. Various whitish veins branch out over the surface. They can have varying dimensions that range from those of a walnut up to over a kilo. When they are ripe, white truffles have an unmistakable scent in which you perceive different aromas: garlic, hay, wet earth, honey, mushrooms and spices. A type of White Truffle that is less valued is the Bianchetto truffle (Tuber Borchii Vitt.) that has a less pleasant flavour.
Among the black truffles, we remember the black truffle Winter (Tuber Melanosporum Vitt, and Tuber Moscatum), the Summer Truffle (Tuber Aestivum Vitt.) and the Autumn Truffle (Tuber uncinatum Chatin).
Since the truffle is a spontaneous fungus, the cultivation is difficult.
(Texts and images kindly provided by the National Truffle Studies Center)