It resembles Tuber Aestivum, having an irregular round form, a more poignant smell and taste than Aestivum. Its exteriour is dark brown,while the interiour is brown-red with white-grey ribbed, having a marble like aspect. It is usualy found in the same places like Summer Truffle, in the chalky soil of oak and hornbeam forests. Culinary wise among the most versatile fresh truffles.
If stored at room temperature, the aromatic compounds dissipate, while storage at around the freezing point (0 °C) leads to an increased synthesis of these compounds.
Generally they range between that of a walnut to that of an orange.
Variable, but also smashed.
Warty, consisting of black warts, smaller and less pronounced than the “scorzone”
Hazelnut, crossed by white veins highly branched, more or less fine.
Aromatic, delicate pleasant.
The tasty flavor makes of it a specie that lends itself to the widest variety of uses, from raw to cooked.
From October to December.
Calcareous-gravelly, permeable develops to a depth of 5-10 and 25-30 cm.
Preferably facing south and west under isolated trees or in sparse forests to allow the lighting, ventilation and heating from the sun.
Oak and hazel.
Italy, especially in Umbria, Marche, Abruzzo and Piedmont.
Slovenia, the Istrian region.
France, in the Périgord, where it is well known and is great space in the kitchen; in Italy and Slovenia it is less used.
How to recognize it: it is very similar to the “scorzone” truffle, so that, according to some scholars, it would be an autumn variety of that one. The differences, that are not always perceptible, are related to the appearance of the truffle (peridium, glebe, size and shape), to the scent and, especially to the period of late maturation.