Being hypogeous fungi, truffles grow and mature underground close to the roots of some types of trees, specifically oaks and elm trees. Through this symbiotic relationship, the sporocarp (also known as the fruiting body) is formed. They are covered by an external wall called peridium, which can be smooth or textured, with a color that varies from light to dark. The inner part is called gleba and its color varies from white to black and from pink to brown. As for its preservation, it’s better to wrap it in a paper towel, put it in a plastic or glass container and place the container in the lower part of the fridge (0/4 Degree C) for up to 2/3 days. If you wish to use truffle after 2-3 days, freezing is recommended. For truffles, It is considered ‘The Best’ manufacturer in the truffle world. Once you take the lid off the truffle oil bottle, the whole room will be filled with the wonderful aroma of truffles. The Summer Truffle widely known as Scorzone is one of the less precious truffles. Gleba is hazel and more or less yellowish in ripe truffles, and often even lighter, and it has many whitish veins of varying thickness, ramified and joined together. The rugged surface is completely covered in pyramidal warts. Dimensions: 5-15 cm.