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Seasonal filters, harvest time window, and quality overview for each variety. Sources: L.R. Umbria 12/2015 and AFOR.
Regulation
Main reference: Regional agriculture consolidated law, articles 99–122 on truffles.
Filter by season. Use official sources to update the periods.
| Truffle | Period |
|---|---|
| Tuber aestivum Vitt. | From last Sunday of May to August 31 |
| Tuber magnatum Pico | From last Sunday of September to December 31 |
| Tuber uncinatum Ch. | From October 1 to January 31 |
| Tuber macrosporum Vitt. | From October 1 to December 31 |
| Tuber mesentericum Vitt. | From November 1 to March 15 |
| Tuber melanosporum Vitt. | From December 1 to March 15 |
| Tuber brumale-mosch. Vitt. | From December 1 to March 15 |
| Tuber brumale Vitt. | From January 1 to March 15 |
| Tuber borchii Vitt. | From January 15 to April 15 |
Based on the current period. Harvesting is allowed from half an hour before sunrise to half an hour after sunset.
Local regulations allow harvesting from half an hour before sunrise to half an hour after sunset.
| Month · Period | Sunrise | Sunset |
|---|---|---|
| January · 1–14 | 07:40 | 16:47 |
| January · 15–31 | 07:38 | 17:01 |
| February · 1–14 | 07:25 | 17:22 |
| February · 15–28 | 07:09 | 17:40 |
| March · 1–14 | 06:48 | 17:58 |
| March · 15–31 | 06:25 | 18:14 |
| April · 1–14 | 05:56 | 18:33 |
| April · 15–30 | 05:33 | 18:48 |
| May · 1–14 | 05:09 | 19:06 |
| May · 15–31 | 04:52 | 19:21 |
| June · 1–14 | 04:39 | 19:36 |
| June · 15–30 | 04:36 | 19:45 |
| July · 1–14 | 04:39 | 19:47 |
| July · 15–31 | 04:48 | 19:42 |
| August · 1–14 | 05:04 | 19:28 |
| August · 15–31 | 05:18 | 19:10 |
| September · 1–14 | 05:36 | 18:44 |
| September · 15–30 | 05:50 | 18:20 |
| October · 1–14 | 06:07 | 17:52 |
| October · 15–31 | 06:23 | 17:29 |
| November · 1–14 | 06:43 | 17:04 |
| November · 15–30 | 07:00 | 16:49 |
| December · 1–14 | 07:19 | 16:39 |
| December · 15–31 | 07:32 | 16:38 |
Quick overview of all truffle varieties.
| Variety | Type | Grade | Availability |
|---|---|---|---|
Summer truffle or Scorzone Tuber aestivum Vitt. A versatile black truffle with a hazelnut aroma and earthy notes. Its flesh is pale brown with white veins. Perfect for fresh pasta, risottos, and egg dishes. One of the most common and affordable truffles, ideal for daily cooking. | Nero | Very common | |
White truffle Tuber magnatum Pico The undisputed king of truffles, with an intense, complex aroma of honey, garlic, and aged cheese. Its pale golden flesh commands the highest prices. Best enjoyed raw, shaved over fresh pasta, risotto, or eggs. | Bianco | Rare | |
Uncinate truffle Tuber uncinatum Ch. A close relative of the Scorzone, but with a more pronounced aroma and darker flesh. Its harvest extends well into winter, making it a favorite for autumn and winter dishes. Excellent with braised meats and aged cheeses. | Nero | Common | |
Smooth black truffle Tuber macrosporum Vitt. A rare black truffle with a strong, garlicky aroma reminiscent of the White Truffle. Its smooth, dark brown exterior and pale interior make it distinctive. Prized for its intense fragrance in sauces and pâtés. | Nero | Common | |
Ordinary black truffle Tuber mesentericum Vitt. Also known as the Bargona truffle, with a distinctive cavity at its base. Its aroma is earthy and slightly phenolic. Abundant and affordable, it is a practical choice for sauces, creams, and preserved preparations. | Nero | Abundant | |
Precious black truffle Tuber melanosporum Vitt. The legendary Périgord truffle, also found in Umbria. Its black, warty exterior hides dark flesh with white veins. The aroma is intensely earthy with notes of cocoa and forest floor. The ultimate black truffle for fine dining. | Nero | Common | |
Musk truffle Tuber brumale-mosch. Vitt. A winter truffle with a distinct musky aroma that becomes more pronounced with cooking. Its black exterior and dark, veined flesh make it attractive. Excellent for sauces, truffle butters, and warm dishes where its aroma can develop. | Nero | Rare | |
Winter black truffle Tuber brumale Vitt. A small, late-winter truffle with a delicate yet persistent aroma. Its black, rough exterior and greyish flesh with white veins give it a rustic appearance. Best used in moderate quantities to enhance sauces and meat dishes. | Nero | Uncommon | |
Bianchetto or Marzuolo Tuber borchii Vitt. A spring white truffle with a distinctive garlicky aroma when fresh, becoming more truffle-like with age. Its pale brown flesh with white veins resembles the prized White Truffle but is much more affordable. Popular throughout central Italy. | Bianco | Common |