The most common and widely consumed truffle is the summer black truffle, scientifically named Tuber Aestivum. This truffle can achieve notable dimensions and closely resembles the black truffle. Its outer surface displays pyramidal warts of brown color.

While possessing a robust aromatic scent, the cut distinguishes it from the fine black truffle. In this case, the glebe does not darken but tends toward a dark yellow shade.

This versatile truffle thrives in various environments, including sandy and clayey soils, deciduous forests, pine forests, and even old olive groves. Highly prized in culinary circles, it finds application in the production of sausages, sauces, creams, and oils.

Additionally, there exists a winter variant of this truffle variety, known as the uncinated truffle (Tuber Uncinatum).

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