The rind or peridium is sometimes with large, protruding, glossy black pointed warts. The gleba or pulp, is hazel or light brown in colour with thin white veins. The shape is variable, rarely rounded. Medium in size, one may pick specimens that can exceed 500 g. It ripens from May to November.
It has a delicate aroma which increases at full ripening.
It is an easy to find truffle and at lower prices, which is why it is the most frequently used in preserved products.