 The origins of the truffle date back centuries. Even before the Romans, this fine food was enjoyed by the Egyptians. Today, many varieties of truffle are available to buy: the White Truffle or “Tuber Magnatum Pico”, the Black Truffle or “Tuber Melanosporum”, the Winter Truffle or “Tuber Brumale” and others still, all of which can be distinguished by their different organoleptic characteristics, from the shape to the colour and even the number of spores which vary depending on their different qualities. White Truffles are normally a squashed oval shape and pale grey, brownish or ochre-yellow in colour, but can also be a more regular, potato-like shape.
 The value of a truffle is determined by its weight (some species vary from a few grams to over a kilogam) and by its ripeness (depending on the period in which it is picked), which affects the smell. White Truffles are usually picked from October to January while Black Truffles are gathered from November to March or April, although the picking times are affected by the climate and rainfall which can alter their ripening time by as much as 30 days. One of Tuscany’s most important Truffle Festivals is held in Montaione at the start of the picking season, towards the end of October.
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