The rind or peridium is black in colour with less noticeable warts than black summer truffle. The gleba or pulp is nut or brown in colour with white veins branches.
The shape is generally rounded, sometimes lightly irregular.
The size tends to be smaller than black summer truffle.
It ripens from October to January.
Thanks to its delicate aroma and full flavor, this species lends itself well to be used for cooking, both raw and cooked.
Over the last few years, it is accomplishing a great success in foreign markets too.