Summer Truffles vs Winter Truffles: What’s the Difference?

If you’re just getting into truffles, you might be surprised by how many types there are. It’s not just black vs. white, or summer vs. winter—there are different species, each with its flavor, aroma, and season. And to make things more confusing, some names are used loosely or even interchangeably.

But don’t worry—we’re keeping it simple. In this post, we’re focusing on one of the most common questions we get: What’s the real difference between summer truffles and winter truffles?

Let’s break it down in plain language.

The Basics: It’s All About the Season

As the names suggest, summer truffles grow during the warmer months, and winter truffles are harvested when the weather turns cold. But those terms aren’t always clear-cut.

Most of the time, when people talk about summer truffles, they’re referring to the Tuber Aestivum. It’s harvested roughly from May through August, though the season can vary by region.

Winter truffles usually refer to one of two types:

• The black winter truffle is also called Tuber Melanosporum or the Périgord truffle.

• The Tuber Brumale is a less intense but still aromatic winter variety.

There’s also the famous white truffle—Tuber magnatum—which is technically a winter truffle too, harvested in late fall. But that’s a different story for another post.

Summer Truffles (Tuber Aestivum)

Their aroma is light and earthy, with notes of hazelnut or mild cheese. Because they’re not overpowering, summer truffles work best when shaved raw over simple dishes—think eggs, pasta, risotto, salads, meats, or even pizza. They don’t hold up well to heat, so it’s best to keep them away from long cooking times.

It’s important to note that summer truffles have a much milder taste and aroma compared to winter truffles. This is one of the main reasons why summer truffles are more affordable. Their lower intensity also means they can be trickier to cook with, as it’s easier for their flavor to get lost if not handled carefully.

If you want to enjoy the truffle experience without going too bold—or breaking the bank—summer truffles are a great place to start.

Winter Truffles: Deeper, Stronger, Bolder

Now let’s talk about winter.

Then there’s the Tuber Brumale, sometimes confused with melanosporum but noticeably less intense. It still has that signature earthiness but leans toward savory, umami flavors. Tuber brumale is often used in truffle butters, oils, and pastes, and also makes a nice finishing touch when shaved over hot food.

All winter truffles have a stronger flavor and aroma compared to summer truffles, which also explains why they command a higher price. Their intensity makes them ideal for rich, hearty dishes where you want the truffle to stand out.

Winter truffles are stronger, more complex, and more expensive—but for many truffle lovers, worth every penny.

What They Have in Common

No matter when they’re harvested, truffles are prized for their unique aroma and ability to upgrade simple food. They’re traditional in French and Italian cuisine, but you’ll now find them in everything from ramen to gourmet burgers.

That said, their flavor depends on a lot—species, soil, climate, and freshness. The longer a truffle sits after being dug up, the more aroma it loses. So it’s not just about what kind of truffle you buy, but where and how you buy it.

Buy Authentic Truffles from Tita Italian

At Tita Italian, we take the guesswork out. We source real summer and winter truffles directly from trusted hunters in Italy. No artificial aromas, no misleading labels—just honest, seasonal truffles shipped fresh.

Whether you’re going for the delicate, nutty flavor of summer truffles or the deep, bold punch of winter varieties, we’ve got the right one for your kitchen.