It is a highly sought after truffle traditionally from the areas of Romagna, Tuscany and Marche, despite having a market value lower than the white truffle. Outwardly it can be confused with the Tuber Magnatum, because it initially appears to have the same features: irregular, smooth and off-white – but when it ripens it becomes darker.

Avaiability on the market: November / March.

Physical characteristics: the outer surface is smooth, with very variable color from whitish ocher (it can be confused with the white truffle) to orange, to dark russet and it is sometimes spotted. It is round in shape and never reaches large dimensions. The inside, too light in the unripe truffle, becomes tawny on reaching maturity. The veins are quite large, whitish and clearly visible.

Bouquet: Quite strong, a bit spicy and garlicky but pleasant.

Method of use and conservation: it is edible, but not easily to be digested. With cooking it loses some smell and taste and becomes spongy, it is therefore recommended to be consume sliced raw in the same way as the white truffle on all of the preparations to which you want to give a unique taste.
It is advisable to wrap it individually in paper towels changed every two days. Then close it in a glass jar and store in the refrigerator in the least cold part for up to 5 or 6 days.