Bagnoli Truffle

It is commonly called the ordinary black truffle (or also the black truffle of Bagnoli). It has a black peridium or rind with smaller warts than the summer truffle, yellowish or gray-brown gleba or pulp with clear labyrinth-shaped veins that disappear when cooked. It has large, imperfectly alveolar elliptical spores gathered in 1-3 per ascus. It has a faint scent. Approximately ripe from September to January.

Origin: Italy