I find white, I find black and some continue to look as the season is difficult. The relationship with the environment and surrounding plants are what make symbiotic fungus.
This mushroom is harvested throughout the winter and especially in the first months of the year especially under oak, hazel and hornbeam blacks. It is common in Italy and Spain, but is collected and appreciated especially in France.

I tasted it tonight and it was superb, with an aromatic fragrance that makes it very appreciated in the kitchen. Many French consider it the best and therefore the most valuable among the “blacks.” Is preferably consumed after a short cooking time or used raw over a salad.

These truffles are less valuable than the Alba Truffle, but are just as sought after.

See here: http://www.mostratartufo.it/en.programma.asp