•White Truffle(“Tuber Magnatum Pico”)

it is found from the middle of September through December 31

•"Tuber Melanosporum Vitt "

It is also known, in Italy, as the “Truffle from Norcia”  and in French as the “Truffle de Perigord”. It is found from late December to late March.
The skin of the melanosporum is comprised of a striking mosaic of interlocking polygons. The flesh ranges from chocolate to nearly black with delicate white veining.

•Black Uncinatum

(Tuber uncinatum Chatin) also known as Burgundy Truffle or black Autumn. It is found from October to December.  The Uncinatum truffle is more tolerant to lower temperatures, therefore it is found in higher altitudes than the Melanosporum truffle. The smell and taste of the uncinatum truffle is lighter of the melanosporum truffle, though it is stronger in intensity and aroma of the truffle aestivum Vitt. The mature fruit bodies have a pleasant smell that has been referred to as the smell of maize or the odor of roast barley malt. The gleba at full maturity is hazel-brown and marbled with meandering light veins. The Uncinatum is associated with many forest tree species such as Quercus (oak), Corylus (hazel), Fagus (beech), Carpinus (hornbeam) and Pinus (pine)

•Black Summer Truffles (“Tuber aestivum Vitt.”)

They are found from late May to September. They are black outside with more pronounced warting and a light center (gleba) yellow-gray color, with less veining. The aroma and flavors are light.

Method to preserve the truffle:

Fresh truffles should be eaten as soon as they are harvested. If you do wish to preserve them, avoid keeping them in the coldest parts of the refrigerator. It is important that each truffle is wrapped individually in a piece of soft, kitchen paper, then placed in a tightly sealed container and stored in the refrigerator at a temperature of no less than 4ºC. Between 2º and 8º Celsius is the ideal temperature.  Make sure to find a place in your refrigerator that is not humid.  The ideal container is a vacuum-sealed jar.  It is recommended that the wraps are kept fresh with new kitchen paper every day. Remember that storing truffles more than seven to ten days will slowly lessen the fundamental quality.