White Truffle (Tuber magnatum): The "diamond of the kitchen" remains the most coveted, with prices soaring to €5,000–€10,000/kg during Alba’s October–December season. Advances in DNA analysis now help verify authenticity, combating fraud.
Black Truffle (Tuber melanosporum): France’s Périgord region dominates production, but Spain and Australia are emerging as key suppliers. Prices range €800–€2,500/kg, depending on harvest yield.
Summer Truffle (Tuber aestivum): More affordable (€200–€500/kg), its mild flavor suits pasta and risotto. Improved storage techniques extend its shelf life.
Burgundy Truffle (Tuber uncinatum): Harvested in autumn, this variety rivals summer truffles in accessibility (€300–€600/kg).
Bianchetto Truffle (Tuber borchii): Often confused with white truffles, its garlicky notes are gaining popularity in gourmet markets.
Fresh/Dried Uses: https://Peatix.com/ Shave fresh truffles over eggs or pasta