{"id":2956,"date":"2020-11-17T23:59:35","date_gmt":"2020-11-17T22:59:35","guid":{"rendered":"https:\/\/www.acqualagnatartufi.com\/2020\/11\/17\/the-various-species-of-truffles-and-harvest-periods-in-acqualagna\/"},"modified":"2026-02-25T09:44:20","modified_gmt":"2026-02-25T08:44:20","slug":"the-various-species-of-truffles-and-harvest-periods-in-italy","status":"publish","type":"post","link":"https:\/\/www.acqualagnatartufi.com\/en\/the-various-species-of-truffles-and-harvest-periods-in-italy\/","title":{"rendered":"The various species of truffles and harvest periods in Italy"},"content":{"rendered":"\t\t
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We collect from the local hunters the best fresh truffles, in the six types that our territory offers us. We divide truffles by aroma, size and quality, selecting only the first choice for the direct sale.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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STORAGE<\/strong>
the fresh truffle is kept in the refrigerator wrapped with absorbent kitchen paper (we recommend changing it every day) and stored in an airtight plastic or glass container. White truffles are usually kept 5\/7 days while black ones 8\/12 days.


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CLEANING AND USE<\/strong>
the truffle must be washed carefully with a brush under running water just before using it. The superior white and black truffles can be sliced raw directly on the hot plate; about the other truffle species, we recommend to heat them in a pan to release their aroma.

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In nature there are a hundred types of truffles but only nine are edible and can be marketed in Italy; in our classification the first six species are certainly the most marketed (and represent 99% of the market).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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ATTENTION
<\/strong>There are many types of truffles that are toxic or characterized by non-appreciable organoleptic properties. Particular attention should be paid to terfezie (sand truffles) from North African countries (aesthetically similar to \u00abbianchetti\u00bb) and tuber indicum from China (aesthetically similar to the superior black truffle). The commercialization of these truffles is strictly forbidden in Italy because they are completely odorless and tasteless species but also because they have very resistant spores that could easily infest our truffle cultivation.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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BLACK WINTER TRUFFLE<\/strong>
Tuber<\/i> brumale <\/i>Vittadini<\/i><\/p>

Harvest time: <\/b>From January to March<\/p>

Shape:<\/strong> the peridium is black-brown
in color with small warts, while the glebe is dark with marble veins.<\/p>

Flavour:<\/strong> the scent is intense and persistent with musky tones. Strong and aromatic taste.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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SUPERIOR BLACK TRUFFLE
<\/b>Tuber<\/i> melanosporum <\/i>Vittadini<\/i><\/p>

Harvest time:<\/b> From Dec. to March<\/p>

Shape: <\/b>roundish and regular; the peridium\u00a0is blackish brown and slightly warty; the glebe\u00a0is black-brown with thick whitish veins, thin\u00a0and well defined.<\/p>

Aroma: <\/b>the scent is pleasantly intense, aromatic and fruity; the taste is sweetish\u00a0with notes of chocolate.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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TARTUFO BIANCHETTO
<\/b>Tuber<\/i> borchii<\/i> Vitt<\/i>. or <\/i>albidum<\/i> Pico<\/i><\/p>

Harvest time<\/b>: <\/b>From January to April<\/p>

Shape: <\/b>small, rounded and regular; the peridium is smooth and yellowish\u00a0in color. The glebe is hazelnut in color\u00a0and becomes darker during ripening;\u00a0with large whitish veins.<\/p>

Aroma: <\/b>faint at first, tending to take on strong agliaceous tones later.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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BLACK SUMMER TRUFFLE
<\/b>Tuber<\/i> aestivum<\/i> Vittadini<\/i><\/p>

Harvest time: <\/b>From May to August<\/p>

Shape:<\/strong> black and with numerous and marked pyramidal warts (hence the name \u00abscorzone\u00bb); the glebe has a hazelnut color with light veins.<\/p>

Flavour:<\/strong> delicate, fungal, similar to porcini taste. Expresses its maximum potential after cooking.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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SUPERIOR WHITE TRUFFLE
<\/b>Tuber<\/i> magnatum<\/i> Pico<\/i><\/p>

Harvest time: <\/b>From Oct. to January<\/p>

Shape:<\/strong> globose, more or less regular;
the color varies from cream to ocher.
The glebe is yellow with shades of hazel, marbled with white veins.<\/p>

Aroma:<\/strong> the flavor is intense and aromatic, refers to the smell of cheese, garlic, hay and honey.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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BLACK UNCINATUM TRUFFLE
<\/b>Tuber<\/i> uncinatum<\/i> Chatin<\/i><\/p>

Harvest time: <\/b>From Oct. to January<\/p>

Shape:<\/strong> it has a warty outer rind and a very dark color; the color of the glebe goes from shades\u00a0 of hazelnut to brown, with light veins and very branched.<\/p>

Aroma:<\/strong> has a more intense smell than the summer truffle reminiscent of hazelnut and porcino.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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BLACK MUSCAT TRUFFLE
<\/b>Tuber<\/i> brumale <\/i>moschatum<\/i> De Ferry<\/i><\/p>

Harvest time: <\/b>From January to March<\/p>

Shape:<\/strong> it is very similar to the winter truffle, being its derivation; generally of small size.<\/p>

Aroma:<\/strong> has a strong smell reminiscent of musk (moscatum means “that tastes like musk”) and a spicy taste, stronger than that of winter truffle.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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BLACK ORDINARY TRUFFLE
<\/b>Tuber<\/i> mesentericum<\/i> Vittadini<\/i><\/p>

Harvest time:\u00a0<\/b>From October to Jan.
<\/b><\/p>

Shape:<\/strong> the peridium is black and warty;\u00a0the dimensions are medium small. The glebe\u00a0is characterized by a dense network of veins arranged in a labyrinth reminiscent of
the intestine.<\/p>

Aroma:<\/strong> has a strong Phoenician smell, like bitumen, and has a bitter taste, for this reason of little commercial value.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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BLACK SMOOTH TRUFFLE
<\/b>Tuber<\/i> macrosporum<\/i> Vittadini<\/i><\/p>

Harvest time: <\/b>From October to Dec.<\/p>

Shape:<\/strong> globose, reminiscent of a dog\u2019s nose; the surface is smooth, slightly warty, brown in color. The glebe is brown-purple in color with rusty tones; the white veins are dense and numerous.<\/p>

Aroma:<\/strong> emanates a pleasant scent, with slight agliaceous notes, reminiscent of the white truffle, but more intense and persistent.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

We collect from the local hunters the best fresh truffles, in the six types that our territory offers us. We divide truffles by aroma, size and quality, selecting only the first choice for the direct sale. STORAGEthe fresh truffle is kept in the refrigerator wrapped with absorbent kitchen paper (we recommend changing it every day) … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":8206,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[223],"tags":[],"class_list":["post-2956","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nThe various species of truffles and harvest periods in Italy - Acqualagna Tartufi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.acqualagnatartufi.com\/le-varie-specie-di-tartufo-ed-i-periodi-di-raccolta-in-italia\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The various species of truffles and harvest periods in Italy - Acqualagna Tartufi\" \/>\n<meta property=\"og:description\" content=\"We collect from the local hunters the best fresh truffles, in the six types that our territory offers us. We divide truffles by aroma, size and quality, selecting only the first choice for the direct sale. STORAGEthe fresh truffle is kept in the refrigerator wrapped with absorbent kitchen paper (we recommend changing it every day) ... 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