Truffle Guide
Types of Truffles: A Guide to White, Black and Summer Truffles
Sep
Truffles are the underground fruiting bodies of fungi from the genus Tuber. They grow in partnership with the roots of trees such as oak, hazel, poplar, willow and lime, and they are found by trained dogs because they are hidden below the soil. There are many species of truffle, but only a handful are prized in the kitchen. Italian law recognises nine edible species that can be harvested and sold, each with its own season.
This guide explains the main types of truffles you will come across in Malta, how to recognise them and how to get the best flavour from each one.
White truffle (Tuber magnatum Pico)
The white truffle, often called the Alba truffle, is the most famous and most expensive truffle in the world. It is found mainly in Italy – in Piedmont around Alba, the Langhe and Monferrato, and also in Marche, Umbria, Tuscany, Molise and Abruzzo – as well as in parts of Croatia, Slovenia, Hungary and Serbia.
- Season: autumn and early winter – in Italy the national calendar runs from 1 October to 31 December, and some regions extend it.
- Appearance: smooth, cream to ochre skin; pale flesh with fine white marbling.
- Aroma: intense and complex, with notes of garlic, honey, hay and cheese.
- How to use it: always raw. Shave it paper-thin over fresh tagliolini, risotto, fonduta or eggs just before serving – heat destroys its aroma.
White truffles cannot be reliably cultivated, which is one reason they are so rare and so valuable.
Black winter truffle (Tuber melanosporum)
The black winter truffle is also known as the Périgord truffle, the Norcia black truffle or tartufo nero pregiato. Today most of the world’s harvest comes from Spain, France and Italy, and it is also grown in Australia, where the season falls in the European summer.
- Season: mid-November to mid-March, at its best in January.
- Appearance: black skin covered in small pyramid-shaped warts; dark flesh with fine white veins.
- Aroma: deep and earthy, with hints of undergrowth, cocoa and dried fruit.
- How to use it: unlike the white truffle, its aroma gets stronger with gentle heat. Grate it into sauces, truffle butter, mashed potato or risotto, or slip slices under the skin of a roast chicken.
Summer truffle (Tuber aestivum)
The summer truffle, called scorzone in Italy, is the most affordable fresh truffle and a great way to start cooking with truffles.
- Season: late spring and summer (roughly May to August, although the Italian legal calendar allows harvesting until the end of November).
- Appearance: black skin with large, pronounced warts; hazelnut-coloured flesh with pale veins.
- Aroma: delicate and mushroomy, a little like porcini.
- How to use it: be generous. Shave it thickly over pasta, salads, carpaccio, burrata or bruschetta.
Burgundy truffle (Tuber uncinatum)
The Burgundy truffle is the autumn cousin of the summer truffle – many mycologists now treat them as the same species harvested at different times of year. It is picked from October to December, has darker flesh and a stronger aroma of hazelnut and porcini, and is excellent value in autumn dishes.
Bianchetto truffle (Tuber borchii)
The bianchetto, also sold as marzuolo, is a small, pale truffle harvested from mid-January to the end of April. Its aroma starts gentle and becomes strong and garlicky as it ripens. It is sometimes offered as a cheaper alternative to the white truffle, but its flavour is different – enjoy it on its own merits, shaved over pasta or eggs.
Winter black truffle (Tuber brumale)
The winter black truffle (Tuber brumale) looks similar to the black winter truffle but has a more musky, spicy aroma and a lower price. It is harvested from January to mid-March. A variety called moscato has an even stronger musky scent.
Other Italian truffles
- Smooth black truffle (Tuber macrosporum) – September to December; a pleasant, slightly garlicky aroma that recalls the white truffle.
- Bagnoli truffle (Tuber mesentericum) – September to January; a strong, slightly tarry aroma that is popular in parts of southern Italy.
Types of truffles at a glance
| Truffle | Latin name | Main season | Best used |
|---|---|---|---|
| White (Alba) | Tuber magnatum | Oct – Dec | Raw, shaved over finished dishes |
| Black winter (Périgord) | Tuber melanosporum | Nov – Mar | Raw or gently warmed in sauces |
| Summer (scorzone) | Tuber aestivum | May – Aug | Shaved generously, raw |
| Burgundy | Tuber uncinatum | Oct – Dec | Autumn pasta, risotto, meat |
| Bianchetto | Tuber borchii | Jan – Apr | Pasta, eggs |
| Winter black | Tuber brumale | Jan – Mar | Cooked dishes, sauces |
Which truffle should you buy in Malta?
For a special occasion in autumn, nothing beats a fresh white truffle. For winter cooking, choose the black winter truffle, and in summer enjoy the summer truffle. Truffles & Co imports fresh truffles from Italy, France and Australia – see what is in season in our fresh truffles section. Out of season, our preserved truffles, truffle sauces and truffle oils bring real truffle flavour to your kitchen all year round.
Frequently asked questions
What is the most expensive type of truffle?
The white truffle (Tuber magnatum) from Italy is the most expensive, because it is rare, has a short season and cannot be reliably cultivated.
Can you cook truffles?
White truffles should always be eaten raw. Black winter truffles can be warmed gently, which releases even more aroma. Summer truffles are best raw or just warmed.
How much truffle do I need per person?
As a guide, around 5–10 g of fresh truffle shaved over a plate of pasta or risotto is plenty for one person.
Want to know when each truffle is available? Read our truffle season calendar.
Buy truffles in Malta. Truffles & Co delivers fresh truffles and truffle products across Malta and Gozo. Chefs, restaurants and hotels can call 00356 99022541 or email info@trufflesandco.com for availability and larger quantities.