The truffle is a hypogean fungus which grows underground, closely linked to certain kinds of plants, from which it absorbs nutrition by means of an extensive and ramified root system
The fruit is in the form of a tuber and consists of a fleshy mass, whose colour varies from white to grey tending towards brown, depending on the plant on which it lives and grows. Indeed, the truffle consists of a percentage of water and mineral salts, which it absorbs from the surrounding soil.
Its form, usually round, depends on the nature of the soil: if the soil is soft it will be smoother; if the soil is compact it will have more difficulty growing and will therefore tend to be more protuberant and lumpy.
There are many kinds of truffle, the most precious used in the kitchen are the following:
White truffle “Tuber Magnatum Pico”
known as the “White Alba truffle – Tartufo bianco d’Alba"
Black winter truffle "Tuber melanosporum Vitt"
also known as “Rare black truffle"
Black summer truffle "Tuber aestivum Vitt
known as “Scorzone truffle"
Bianchetto truffle "Tuber Albidum"