Truffles are subterranean ascomycete fungi. They live in symbiosis (mycorrhiza) with the roots of certain trees — chiefly oak, hazel and lime. Which species thrives at a site depends on soil, climate and host tree. The four culinarily most important families are below.
White Alba Truffle
The queen. Wild grown, eaten only raw, October to December.
Black Périgord Truffle
The classic of haute cuisine. Aromatic, heat-stable, December to March.
Burgundy Truffle
The Central European speciality. Hazelnut, autumnal, September to January.
Summer Truffle
The democratic truffle. Mild, widespread, May to September.
A culinary overview
Choosing between the species means first choosing a season: in summer, Tuber aestivum dominates; in early autumn, Tuber uncinatum; in late autumn, the white Alba; in winter, the black Périgord. Freshness beats species: a two-day-old white truffle is inferior to a Périgord at its third hour.
More on practical handling under Storage; for price orientation, see Truffle prices.