melanosporum

Tuber melanosporum, commonly known as the black truffle or Périgord truffle, is a subterranean fungus in the family Tuberaceae. It produces edible fruiting bodies and forms ectomycorrhizal associations with tree roots, making it dependent on its host trees and soil conditions.

The fruiting body is irregular, with a dark brown to black peridium and a marbled gleba that is dark with whitish veins when immature. It typically measures 2–8 cm in diameter and weighs 10–60 g. It emits a distinctive aroma that intensifies with maturity and is highly sought after in haute cuisine.

Ecology and habitat: It is an obligate ectomycorrhizal species, predominantly associated with oaks, hazels, and beeches, in calcareous, well-drained soils in temperate climates. Fruiting occurs mainly in late autumn through winter in the Northern Hemisphere, with production influenced by rainfall and soil temperature.

Distribution and cultivation: Native to southern Europe, it is naturally widespread across France, Italy, Spain, and adjacent regions. Since the late 20th century, it has been cultivated commercially in several countries, including France, Italy, Spain, and more recently in Australia and New Zealand, with attempts in other temperate regions.

Economic and cultural significance: T. melanosporum commands high prices in the market and is central to regional cuisines, notably the French Périgord and Italian truffle dishes. Harvesting is done by trained dogs or pigs that locate the scent underground; production practices include inoculation of tree seedlings and orchard management. Research includes genomic sequencing and studies of mycorrhizal symbiosis; conservation concerns center on habitat loss and overharvesting in some areas.