Truffles are underground growing fungus belonging to the Tuber genus.
Like all fungus, they lack chlorophyll so they cannot process the substances (sugars and starches) necessary for their own survival. To make up for this, they attach themselves to some plant types (trees and bushes), thus produce a relation called “mycorrhized symbiosis”, from which both take advantage. The truffle grows under the ground next to the host plant, in rich calcium soil, with a Ph sub-alkaline or alkaline level (Ph 7-8,8).
It has a roundish irregular shape, its size varying in dimensions from a pea to an orange. The inside, called “pulp”, contains millions of spores which have a reproductive function. Every truffle species has a different type of spores.
The spores when germinating give origin to the mycelium which, besides joining the plant to the truffle, carries out the function of mycorrhizing the new young roots found in the ground. On ripening, every truffle species emits its own smell which means a trained dog is able to identify the truffle which is then picked up by the truffle expert.
Diffusion: It is produced and picked almost exclusively in Italy, France, Spain and eastern countries.
Cultivation areas: there are many areas suitable for its cultivation. It is considered the most interesting truffle for cultivation.
Commercial value: high, thanks to the excellent organoleptic characteristics and to various types of culinary use. There is a constant market demand with prices continuing high.
Picking time: November-March.
Diffusion: It is picked and produced in various European countries, even if the best areas are in Italy, France, Spain and eastern countries.
Cultivation areas: there are many areas suitable for its cultivation. It is certainly one of the easiest truffles to produce artificially.
Commercial value: although it has a medium-low market quotation, the high productivity from the truffle orchards gives satisfactory economic results. Since it is very much used in the processing industry, it is highly demanded fresh on the market, being the only summer ripening truffle.
Picking time: May-September.
Diffusion: It is found mainly in Italy, Croatia and Slovenia.
Cultivation areas: limited; very few areas are suitable for best cultivation. It is the most precious truffle and absolutely the most difficult to cultivate. Even if plantation is carried out after very careful and deep preliminary research, not always does the truffle orchard produce good economic results. The cultivation technique must be improved.
Commercial value: high; this is due to the strong market request, to the limited production and to the low preservation of the product.
Picking time: September-December.
Diffusion: It is produced and picked in various European countries.
Cultivation areas: there are many areas suitable for its cultivation. It is one of the easiest truffles to cultivate. /t is picked in the woods at 7.500 m above sea level, down to the pine forests on our coast roads.
Commercial value: quite good for early production, sufficient for the later production. The “Marzuolo” is a truffle used in the processing industry and is demanded fresh on the market.
Picking time: December-April.
Picking areas: Compared to the summer “Scorzone”, the suitable cultivation areas are more limited.
Commercial value: The “Uncinato” truffle is just emerging; its price is continuing high. Due to its large tuber size it has good productive results in the artificial truffle plantation. Thanks to its good organoleptic characteristics, this truffle is in constant demand both on the national and on the foreign market.
Picking time: September-December.
Diffusion: It is largely spread in Italy (from the north to the south) and in various European countries.
Picking areas: It grows in the same areas as the Precious Black truffle but also adapts well in less suitable areas, with heavy clay type soil, with less limestone and little gravel. It grows well in soils which are rich in organic matter and with little sun. It grows in places from 200 to 1000 metres above sea level and prefers hot and sunny places.
Commercial value: It always has quite a high value thanks to its good organoleptic characteristics. Picking time: mid November-mid March.