Although there are many different kinds of truffles, there are three main varieties of truffles that are of importance to the culinary world: white truffles, black truffles, and Burgundy truffles. There is a lot of confusion about these three, but we will attempt to clarify here:
White truffles (Tuber Magnatum) are the most prized and expensive of all the truffle varieties. They are light in color inside and out. They are completely wild and are sourced from Italy and other parts of the Adriatic region.
Black truffles (Tuber Melanosporum) are also known as black winter truffles. They are completely black inside and out and have a deep, earthy aroma. Their season follows the cold, winter months. These truffles are cultivated all over the world and we mainly source them from Spain, France, Italy, and Australia.
Burgundy or summer truffles (Tuber Aestivum) are a lesser known variety of truffles, but are extremely versatile. While not as aromatic as the black or white truffles, they have a beautiful nutty, mushroomy aroma and work well in a variety of cooking preparations. They are completely black on the outside and light hazelnut to deep brown on the inside. They are known as summer truffles from May to August and Burgundy truffles from August to December when they develop a deep brown interior.