The Truffle is the fruiting body of a mycorrhizal underground fungus that lives in symbiosis and gets nourishment from the roots of trees such as the oak or the poplar.
The absorption of mineral salts obtained from the subsoil make this precious tuber a significant source of nutrients such as phosphorus, magnesium and calcium.
Composed mostly of water, the Truffle is also a valid companion in diets, as although its calorie intake is minimal, it will give unique flavors and aromas even to the simplest dishes.
In nature there are countless species of truffle. The most famous and appreciated for gastronomic use are the Fine White Truffle, the Fine Black Truffle, the Summer Truffle and the Bianchetto Truffle.