It is the best truffle to be used with game (hare, pheasant, woodcock, wild boar) due to its variability in flavour, good and pleasant to the palate, but not always delicate and mild. It does not reach large dimensions sometimes like a walnut other times like an orange. It has an irregular tuber shape, gibbous, lobated, lacking a protuberant base. Flesh and pulp at the beginning is of an ochre and light colour, upon ripening they take on a reddish brown or purplish brown colour.
Peridium or peel (surface of the truffle): Similar to the precious white but slightly darker
Gleba or pulp (internal part): Similar to the precious white but slightly darker
Aroma: Less intense than the precious white but more garlicky
Symbiont Plants (the mother plants that produce it): Broad-leaved and conifers
Distribution: 30% in our area, during the harvesting season
Harvest season: 15th January - 30th March
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