Black summer truffles vary in size from a cherry to an apple. The outer skin [peridium] is black, covered with different sized warts. The flesh [gleba] is brown at maturity, marbled with white, meandering veins. Its odor is reminiscent of corn on the cob. They can be found from June onwards, but the most fragrant ones are expected during July or August , up until the first frost. On our plantation it grows near the roots of European oak, small-leaved linden and common hazel.

The peridium is black with rusty spots and covered with flattened, tiny warts. It has an unmistakable, intense, roast garlic-like odor. The fruiting period lasts from August to November. Although this variety is relatively unknown amongst other chefs, I regard its gastronomic properties highly and it deserves a place amongst the most valuable truffles. Compared to its rivals, it boasts several advantages; for example, it can be stored for a longer period and it is more resistant to heat. I consider it my mission to make this variety more popular. I am proud to say that it grows in our truffière in symbiosis with European oaks, Austrian oaks and common hazels.

It ripens during spring. The surface is smooth, yellow, often with darker patches. The gleba is darker brown with beautiful, anastomosing veins, a wonderful garnish for any meal. It has a rather strong vegetable, tender-plant like scent. Although it is a small, walnut-plum sized variety, its size can be an advantage when used logically for smaller courses or canapés. Its aroma harmonises perfectly with spring vegetables, such as asparagus, spring onions, wild garlic, radish and the first spring peas. On our plantation it is cultivated with European oaks and common hazels.

A black truffle, the outer skin is often fissured. The inside is dark, marbled with white veins. It is a smaller variety, at its largest it grows to walnut size; however it looks spectacular when cross sectioned. It can be found from October onward, but the main fruiting season is between January and March.
With its fresh, fruity fragrance it is a real treat during the winter months.

A white truffle. Its fruiting period lasts from August to October. Apple-sized pieces are not unusual, but it can even grow to a few hundred grams. It lives in sandy soil near the roots of acacias. Its sweetness gives it a unique taste; it can be widely used in baking. With a little creativity it is possible to make some really elaborate confectionery. Its distinctive aroma pairs well with desserts made of vegetables such as carrots or pumpkin, but it also goes well with chocolate, almond as well as dairy products. It is worth trying it in ice-creams, sorbets or in any other dessert made with mascarpone. The sand truffle gives a new dimension to the simple but nice floating island or to the nowadays so popular macaroon.

It has a pale ochre, irregularly shaped surface. When ripe, the flesh is light brown, often reddish brown, marbled with anastomosing veins. It mainly grows under oaks and white poplars, fruiting from October to December. It can be found in Hungary, although it is a very rare species of truffle that grows mainly in Italy and in some parts of Istria. It has a very complex aroma, quite unlike anything else.

THE WHITE MAGIC

It is the most valuable truffle in the world. Record size specimens are auctioned off every year. It is not unusual for the largest ones to reach a price of over a hundred-thousand Euros in one of these global, highly charged auctions, and then to appear in a Hong Kong, Singapore or New York restaurant. The income from these events usually goes to charity.