The rind or peridium is warty with small and not prominent black opaque warts. The gleba or pulp is black/purplish at full ripening, with thin white veins. The shape is usually rounded in specimens found in cultivated truffle beds while more irregular or lobed in specimens found in natural truffle beds. In truffle cultivations, thanks to the irrigation and soft soil, one can reach a larger sizes (about 700/800 gr). It usually ripens from December to March. Moreover this species, known as Perigord Truffle or Norcia Truffle as well, has been the first one used in world haute cuisine, mainly for two reasons: it lends itself to be used for cooking both in first and second courses and being the French main truffle, it has been enhanced by French cuisine and made itself worldwide known before others.