Truffles differ mainly in terms of their morphological properties, such as shape, size and colour, the ornamentation of the peridium, the appearance of the gleba, and their smell and flavour.

The various species are determined in the laboratory by identifying the spores, or by means of bio molecular analysis techniques. Currently 63 species of fungus are classified as Tubers. Nine of the 25 which grow in Italy are considered edible, and of these the 6 most commonly found on sale are:

Tuber aestivum Vitt. (Scorzone)

Usually globose in shape or a little lobed, with black peridium and pyramidal warts with apparent cross stripes. Its gleba, alwasy light in colour, varies from pink to brown and is crossed by many white veins. Its spores are alveolated.

The largest truffles can be as large as an apple. It is one of the most common truffles; apart from a short break in spring, it can be found all year round also in large quantities, under oaks, hazels, poplars, beeches and pines. It is gathered in central and southern Europe and northern Africa. Its variety uncinatum Fischer (= Tuber uncinatum Chatin) is more appreciated.

Its scent is light, a little earthy, mushroomy, aromatic and pleasant. Since it is found in plenty, it never reaches the prices of the more valued Tuber melanosporum.