Home ← Fresh truffle varieties

The Alba White Truffle - Tuber magnatum

• Season: October to December

Without question the most prized and iconic of all white truffles. Exceptionally rare and still overwhelmingly harvested in the wild, the white truffle is now cultivated under controlled conditions in France, though this production has yet to supply the market at scale. Fragile by nature, it loses weight and aroma rapidly once unearthed. Combined with global demand far outstripping supply, market prices can soar - at times dramatically - at international auctions.

Its aroma is intense, complex, and instantly recognizable. Tuber magnatum should always be enjoyed raw, shaved or finely grated over a hot dish at the very last moment. With this truffle, less is more: just a few grams are enough to transform an entire dish.

The Périgord Black Truffle - Tuber melanosporum

• Season: November to March

The undisputed benchmark among black truffles.

Today, it is widely cultivated in managed truffle orchards (trufficultures), primarily across France, Spain, and Italy. Yields remain delicate nonetheless, subject to changing weather patterns and the unpredictable whims of seasonal weather (severe frost, prolonged summer drought, or torrential rains can devastate an entire harvest).

At optimal ripeness, its bouquet is deep, earthy, complex, and long-lasting on the palate. It performs equally well raw or gently warmed, standing as a timeless pillar of fine French dining.

We source two distinct European origins: French Tuber melanosporum, harvested from the storied terroirs of Southeastern and Southwestern France, and its Iberian counterpart. These origins are always clearly differentiated and never blended.

Although they are the same species, soil, climate, and harvesting methods leave their mark. At comparable quality and maturity, many buyers - and the market with them - often find the French truffle finer and more nuanced in profile, which shows up in the price. The Spanish truffle remains a very good product nonetheless: consistent, and perfectly legitimate in the kitchen.

Furthermore, throughout the European summer, we offer fresh Tuber melanosporum sourced from the Southern Hemisphere (notably Australia, Chile, and Argentina). Thanks to their inverted seasons, we supply genuine fresh black winter truffles at peak maturity from June through August.

The Burgundy Truffle - Tuber uncinatum

• Season: September to December

Botanically close to the summer truffle (Tuber aestivum) - and long considered its autumn counterpart - the Burgundy truffle operates in an entirely different sensory league.

Upon slicing, its gleba (flesh) reveals a rich, dark chocolate brown interior laced with dense, fine white veins. Its hazelnut, forest-floor aroma is markedly more pronounced than that of the summer truffle, making it an exquisite, understated yet expressive autumn delicacy.

The Summer Truffle - Tuber aestivum

• Season: May to August

More abundant and accessible, the summer truffle delivers a lighter, more discreet sensory profile than its winter relatives.

Its flesh remains pale, ranging from ivory to hazelnut beige. It pairs beautifully with summer fare - fresh pasta, raw salads, eggs, or delicate preparations where an overpowering scent would overwhelm the plate. Because its subtle volatile aromas do not withstand sustained cooking, it is best shaved raw or folded in at the very end of service.

What About Other Truffle Species?

The broader truffle kingdom encompasses many other varieties: some carry genuine culinary interest, others are niche, and several share an uncanny external resemblance to their prestigious cousins – often creating confusion on the market.

The Brumale Truffle - Tuber brumale

Harvested in the same winter window as melanosporum, its outer peridium looks similar enough to deceive the untrained eye. Once sliced, however, the difference is unmistakable: its white marbling is thicker, coarser, and spaced much further apart. Its aroma is distinctly more musky, pungent, and less layered. Its variety moschatum is aptly known as the “musky truffle”. It has genuine culinary interest, but it does not offer the same finesse or complexity as Tuber melanosporum. That is why it most often ends up in tins or in blends destined for the food industry.

The Mesenteric Truffle - Tuber mesentericum

A truffle with uncompromising character – perhaps too assertive for many palates. Its profile can develop harsh, phenolic, bituminous, or bitter-almond notes. It has its devotees, but it remains tricky to work with in the kitchen. Unlike Tuber melanosporum, whose aromas are best expressed through gentle, brief cooking, Tuber mesentericum holds up particularly well to long cooking. It can therefore be added at the beginning of preparations such as terrines, sauces, gratins, and certain slow-cooked dishes. If not carefully dosed, however, it can quickly overpower the dish and dominate the other flavours rather than enhance them.

Bianchetto or Marzuolo - Tuber borchii

A small white Italian truffle harvested primarily from late winter through early spring. Bianchetto exhibits a pungent, distinctly garlicky scent – sharper and far more aggressive than Alba’s white truffle. While it holds an authentic place in traditional Italian gastronomy, it is not Tuber magnatum. It commands a fraction of the price, and its flavour profile bears no resemblance to the singular delicacy of genuine Alba white truffle.

The Chinese Truffle - Tuber indicum and Asian Relatives

It can closely resemble Tuber melanosporum, particularly in its dark colour and warty peridium. However, its gastronomic appeal and commercial value are significantly lower. Its flesh is generally more elastic and sometimes slightly rubbery, while its aroma is much less pronounced than that of Tuber melanosporum.

It is precisely this resemblance that has led to considerable confusion over the years. Inexpensive, it is also found in certain truffle-based products made by the food industry.

Frequently Asked Questions

What is the difference between the Summer truffle and the Burgundy truffle?
The Burgundy truffle (Tuber uncinatum) is often considered the autumn form of Tuber aestivum. While botanically related, they differ markedly by season and maturity: the Burgundy truffle features a much darker brown gleba and a significantly deeper, more complex hazelnut aroma.

How can you tell a Brumale from a Périgord black truffle?
Externally, they can look nearly identical. Once cut open, however, Tuber brumale displays thicker, broader, and more widely spaced white veins, accompanied by a sharper, muskier, and less sophisticated scent.

Are these the only commercial truffle varieties?
No. Other species are traded locally across Europe, such as Tuber macrosporum, Tuber excavatum, Tuber rufum, or Tuber maculatum. The genus Tuber extends far beyond the few celebrated names usually found on fine-dining menus.

Why does Truffexquise focus on only four varieties?
Because an exhaustive catalogue rarely equals a refined curation, and selling everything has never been our mission. We focus our offering on what our professional customers really want: Tuber magnatum, Tuber melanosporum (French, Spanish, and counter-season Southern Hemisphere), Tuber uncinatum, and Tuber aestivum. Four distinct truffles, four seasons, four extraordinary aromatic profiles.

With so many varieties, how can you be sure of what you are buying?
Not all truffles carry the same gastronomic pedigree, but that does not mean lesser varieties are without culinary use. The real risk lies in paying premium prices for a specimen worth a tenth of its tag. You do not need to become an expert mycologist: it is your supplier’s duty to know precisely what they select and ship, ensuring full transparency regarding species, origin, and grading.

In the world of truffles, trust between the customer and the supplier remains the best guarantee of quality.