Globular, sometimes lobed, with brown-black peridium wart adpressed sunken apex and canicolate longitudinally. The Glebe soda and pulpy it is fully ripe light brown color, furrowed brown with thin, light, intensely branched veins. Spores are herringbone. It is harvested throughout the summer, reaching the highest maturity in the months from mid-June to September. It is growing under oaks, hazels, poplars, willows and other varieties depending on the regions of origin. And 'common in Italy, Spain and southern France, but is gathered and appreciated especially in France. It is eaten sliced ??raw on dishes with truffle slicer. It can also be chopped with a knife resulting in a wrought coarse that will be added to dressings and sauces or as a filling main courses.
From 1st June to 31st August and from 21st September to 30th November