Truffles are a type of subterranean fungi that belong to the genus Tuber. They are known for their unique and intense aroma, which is a result of the presence of various volatile organic compounds (VOCs) such as terpenes, esters, and aldehydes.

Truffles are mycorrhizal fungi, meaning they form a symbiotic relationship with the roots of certain trees, such as oak, hazel, and beech, by penetrating the root cells and forming a structure called Hartig net, which allows for the exchange of water and nutrients between the fungus and the host tree. This relationship is essential for truffle growth, as they do not have chlorophyll and cannot photosynthesize.

Truffles have a characteristic irregular and rough surface and can range in color from dark brown to black. They are typically round or irregularly shaped and can range in size from small pea-sized to larger than a golf ball.

Truffles have a unique fruiting body, which is formed underground, and it releases spores that need to be in contact with the roots of the host tree to germinate. The fruiting body contains the spores, which are dispersed by animals attracted by the truffle’s aroma, and the spores will germinate if they find the appropriate host tree.

Truffles are highly prized for their unique flavor and are often used in gourmet cooking. They can be found in the wild, but today most of the truffles are cultivated. The most well-known species of truffles are Tuber melanosporum (black truffle), Tuber magnatum (white truffle), Tuber aestivum (summer or burgundy truffle), and Tuber borchii (bianchetto truffle).