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The truffle is a hypogean fungus which grows underground, closely linked to certain kinds of plants, from which it absorbs nutrition by means of an extensive and ramified root system.

The fruit is in the form of a tuber and consists of a fleshy mass, whose colour varies from white to grey tending towards brown, depending on the plant on which it lives and grows. Indeed, the truffle consists of a percentage of water and mineral salts, which it absorbs from the surrounding soil. Its form, usually round, depends on the nature of the soil. If the soil is soft, it will be smoother; if the soil is compact, it will have more difficulty growing and will, therefore, tend to be more protuberant and lumpy.

Black summer truffle ("Tuber aestivum Vitt." known as "Scorzone truffle") is available from March to December. The summer truffle is a gem, but it is a little less aromatic and flavorful than the winter truffle. It is better to use this truffle for cooking rather than finishing.