Black, White & Summer Truffles: A Gourmet’s Guide

Aubrey Bernardino
May 12
2 min read

Few ingredients inspire such reverence in the culinary world as truffles. Earthy, elusive, and exquisitely aromatic, truffles have long captivated chefs and gourmands alike. Among the many varieties, black, white, and summer truffles stand out as the most coveted. Here's your guide to what sets each of them apart—how to recognize, enjoy, and even chase them at the source.

A decadent end to a day in Provence—this rich dessert made with freshly foraged truffles was the perfect finale to our April 2025 truffle hunt. Earthy, elegant, and unforgettable.

Black Truffles (Tuber melanosporum)

Nicknamed the “black diamond of the kitchen,” black truffles are prized for their deep, earthy aroma and complex flavor. They feature a rough, dark skin and a marbled interior threaded with white veins—an elegant contrast that matures with age.

Aroma & Flavor: Earthy, musky, and slightly nutty, with notes of cocoa and dried fruit. Their aroma intensifies with heat, making them ideal for cooking.
Habitat: Found underground in symbiosis with oak, hazel, and other deciduous trees, particularly in calcareous soils.
Harvest Season: November to March, especially in France, Spain, and Italy.
Culinary Use: Shave over risotto, pasta, eggs, or stir into creamy sauces. Their depth of flavor shines in cooked dishes, enhancing everything from meat to mashed potatoes.

White Truffles (Tuber magnatum)

The crown jewel of truffles, white truffles are revered for their intoxicating aroma and rarity. Sourced almost exclusively from Italy’s Alba region, they command the highest prices and the greatest reverence.

Appearance: Smooth, irregular shapes in shades of ochre or pale hazelnut. Inside, they reveal a marbled, creamy flesh veined with white.
Aroma & Flavor: Pungent, almost garlicky, with notes of cheese and earth—bold, aromatic, and unforgettable. Best served raw to preserve their perfume.
Harvest Season: October to December. They cannot be cultivated, only foraged, which adds to their mystique.
Culinary Use: Just a few raw shavings elevate simple dishes like buttered tagliatelle, scrambled eggs, or even freshly baked bread. Subtle backdrops allow their aroma to take center stage.

Summer Truffles (Tuber aestivum)

Less intense but still alluring, summer truffles are the approachable cousin in the truffle family. They’re more affordable and widely available—perfect for everyday gourmet cooking.

Appearance: Externally similar to black truffles, though the interior is lighter—cream to light brown with fine white marbling.
Aroma & Flavor: Milder, with nutty, mushroom-like notes. Delicate enough to complement without overpowering.
Harvest Season: May to September, found across much of Europe.
Culinary Use: Ideal grated over summer salads, infused in oils and butters, or stirred into pastas and light risottos. A great introduction to truffle flavor.

Embark on a Truffle-Hunting Adventure with DPP Travel

For those who wish to go beyond the plate, DPP Travel offers bespoke truffle-hunting journeys that blend gourmet discovery with luxury exploration. Whether you’re wandering the misty forests of Motovun in Istria or savoring truffle-infused delicacies in Provence, every experience is thoughtfully curated.

Let DPP Travel design a journey where indulgence meets authenticity—because the most unforgettable flavors are the ones you discover yourself. Contact us today!