Season: from September to January
Tuber Uncinatum is the most widespread edible truffle in Europe. Molecularly it is equal to Aestivum but it prefers shady places and it thus differs in flavour, scent and spore morphology. The ripening time is between September and January.
Colour and inner mass:
The fleshy inner mass (gleba) of a ripe Tuber Uncinatum is firm and dark brown, streaked with many thin white lines which do not change their colour in contact with air. Their skin (peridium) is dark and less rough than the skin of Aestivum. It is pleasant in flavour and scent and tastes better than a summer truffle.