The truffle is an underground mushroom, the result of a complex apparatus consisting of a dense, branched and very extensive interweaving of whitish filaments called hyphae.
The truffle is made up of a fleshy mass called 'gleba', covered with a sort of bark, the 'peridium'.
The characteristics of structure and color of these parts allow to easily distinguish the type of truffle.
The truffle is essentially made up of water, fibers and mineral salts, but also of organic substances provided by the tree which they live in symbiosis, which influence the characteristics of color, flavor and aroma;
for example, truffles close to oaks will have a more aromatic scent, while those grown in symbiosis with limes and poplars will be lighter and have a slightly garlicky scent.


From a botanical point of view, the differences between white truffles and black truffles are minimal, but in the kitchen we can treat them according to an essential principle: the black truffle manifests all its properties when cooked as its scent slowly invades food and is enhanced in terrines and in foils, on the contrary the white truffle is excellent when eaten raw and used to season hot or cold foods that will be immediately pervaded by its precious aroma.
The fresh truffle should be washed with cold water and with the help of a brush for the parts that require more thorough cleaning. It is advisable not to grate the truffle with a traditional grater but to use the special truffle cutter which allows you to obtain different sizes of slices according to your needs.