Prized White Truffle
Tuber Magnatum Pico
Harvest period: from September to January
The white truffle is considered the quintessential truffle; its scent is unmistakable. Among the truffle species, it is definitely the most valuable one.
Usage tips: ideal for first courses, as well as main courses of meat or fish, and eggs.
Black Winter Truffle
Tuber Melanosporum Vitt.
Harvest period: December to March
Also known as the Norcia or Spoleto truffle, or truffe de Perigord for the French. After the white truffle, it is considered the most valuable commercially and is one of the stars of international cuisine. It has a black rind and the interior is dark with white veins.
Usage tips: ideal with eggs and croutons, but also excellent on pasta dishes, meat or fish main courses.
Black Autumn Truffle
Tuber Uncinatum Chatin Vitt
Harvest period: from October to January
The Autumn Truffle belongs to the same species as the summer truffle however its scent is stronger. The outside is black in color, the inside hazelnut in color.
Usage tips: ideal for appetizers, first courses, meat and egg main courses.
Summer Black Truffle
Tuber Aestivum Vitt
Harvesting period: from May to August
The summer or scorzone truffle looks very similar to the black truffle. Among the truffle species, it is the most common. Its unmistakable aroma is sweet, pleasant; the taste delicate.
Usage tips: ideal with eggs and croutons, but also excellent on pasta dishes and meat main courses.
Bianchetto Truffle
Tuber Borchii Vitt
Harvesting period: January to April
This truffle is known as "marzuolo," given the harvesting period. Its special feature is its distinct aroma as well as its decidedly garlicky taste.
Usage tips: ideal with eggs and croutons, but also excellent on pasta dishes and meat main courses.
