Truffles are one of the most luxurious and aromatic ingredients in fine cuisine. Each variety grows in harmony with nature’s rhythm, available only during specific months of the year. Understanding their seasonal cycles helps chefs and gourmets alike choose the freshest and most flavorful truffles at just the right time.

Below is a month-by-month guide to the main truffle varieties, including their local names, seasonal availability, and distinctive flavor profiles:

Black Summer Truffle (Tuber aestivum)

Also known as:

• Italian: Scorzone

• French: Truffe d’Été
  Season: Mid-April to Mid-August
  These early-season truffles have a firm black exterior and a light hazelnut-brown interior. Their aroma is delicate, with nutty and earthy tones. While not as intense as winter truffles, they are perfect for warm-weather dishes like truffle salads, eggs, and light pasta.

Black Autumn Truffle (Tuber uncinatum)

Also known as:

• Italian: Scorzone Invernale

• French: Truffe de Bourgogne
  Season: Mid-August to Mid-January
  The autumn truffle is a more mature cousin of the summer variety. It has a stronger aroma and richer flavor, often compared to roasted hazelnuts or cocoa. Its versatility makes it ideal for everything from creamy risottos to truffle butter.

White Truffle (Tuber magnatum)

Also known as:

• Italian: Tartufo Bianco

• French: Truffe Blanche d’Alba
  Season: Mid-September to Mid-January
  The most prized truffle in the world. Native mainly to northern Italy, the white truffle delivers an unforgettable aroma—intensely earthy with hints of garlic and cheese. Always served raw, it is shaved over warm dishes like pasta, risotto, or scrambled eggs to let its delicate flavor shine.

Black Winter Truffle (Tuber melanosporum)

Also known as:

• Italian: Tartufo Nero Pregiato

• French: Truffe Noire du Périgord
  Season: November to End of March
  Often called the Périgord truffle, this winter gem is known for its deep, earthy aroma and complex, slightly nutty flavor with notes of chocolate and forest undergrowth. It’s a staple in gourmet cuisine, used in sauces, foie gras, and even truffle ice cream.

White Spring Truffle (Tuber borchii)

Also known as:

• Italian: Marzuolo

• French: Truffe de Printemps
  Season: Mid-December to End of April
  Lesser known but full of character, the white spring truffle offers a strong, garlicky aroma with a spicy edge. Its smaller size and affordability make it ideal for experimenting in home kitchens while still enjoying authentic white truffle flavor.

Black Winter Truffle (Tuber brumale)

Often confused with melanosporum but slightly different in profile
Season: November to Mid-March
With a similar appearance to the Périgord truffle, the Brumale has a muskier scent and slightly milder taste. It’s frequently used in truffle-infused products like oils and pastes, offering an accessible entry point into the world of black truffles.

Experience Truffle Season All Year Round

From spring to winter, truffles bring depth, aroma, and elegance to every dish. Whether you're a chef, a gourmet enthusiast, or a curious foodie, knowing when and which truffles are in season allows you to fully enjoy their fleeting magic at its best.