The black winter truffle (Tuber melanosporum), with its dark, wrinkled skin and marbled interior, offers a rich aroma with earthy and chocolatey notes. Its bold, nutty flavor shines during the winter months (December to March) and enhances dishes like pasta, risotto, and meats.

The white truffle from Alba (Tuber magnatum), with its smooth, pale skin and strong aroma of garlic and earth, boasts a sharp, rich flavor with subtle fruity undertones. Harvested in the autumn months (October to December), it is best enjoyed raw, thinly sliced, and pairs perfectly with pasta, rice, or potatoes.