The rind or peridium is light yellow in colour, occasionally with light green or yellow-ochre tones. The gleba or pulp is pale yellow with hazel or brown tones, occasionally with red freckles and very thin white veins. The shape may be rounded (the most appreciated) or even very lobed, sometimes squashed. This species is extremely varied in volume, it can reach larger sizes and even exceed 1,5 kg in weight. It usually ripens from September to December, some years it may hasten or delay its ripening. It is the truffle with a capital T as it is the most coveted and sought after. Especially in recent picking seasons, due to the persistent drought, it was found in very small quantities; as a consequence the price has been raised. It is considered “the king of the kitchen” especially for its intense and inebriating aroma. It has to be cooked raw on hot dishes to enhance its aroma.