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Well known by the name of Scorzone, it is one of the least valuable truffles. The gleba, of more or less yellowish hazelnut color in mature specimens, often also of lighter color, is furrowed by numerous whitish veins more or less thin, branched and anatomized. The surface, wrinkled, is completely covered with warts of pyramidal shape.

The hooked truffle is very similar to the summer truffle, so much so as to push some scholars to consider it almost a variant of the Aestivum. The gleba is darker than that of the black summer truffle, almost chocolate-colored in mature specimens. The surface is wrinkled and, curiosity, owes its name to the hook-shaped ridges present in the spores.

It is the poor cousin of the white truffle with which it is often confused, accomplices inexperienced noses. Less fragrant than the precious white and generally smaller in size, it has a marbled gleba with whitish and reddish-white veins on a brown-violet or reddish-brown background. The surface is smooth, also whitish or light brown yellow. 

Although the white truffle is indicated as the most valuable, there are many who prefer the black truffle that with its exquisite flavor is also called sweet black. The gleba is black-brown tending to purple or reddish, with dense and thin whitish veins and with well-defined contours, accompanied by two translucent brown bands on the sides, the surface has pyramidal warts and reddish shades.

The white truffle, or better known as the white truffle of Alba, is certainly the most precious variety of truffle both from an economic and gastronomic point of view. The gleba is unmistakable, it is white and grayish-yellow with very small white veins. The surface is smooth ocher yellow or olive-yellow, sometimes also greenish-gray.