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Truffles, prized for their aromatic intensity, encompass diverse species like Tuber magnatum (white Alba truffle), Tuber melanosporum (black Périgord truffle), and Tuber brumale. Fresh Tuber magnatum commands premium prices, often exceeding €5,000/kg, while frozen white truffles or dehydrated variants offer cost-effective alternatives. Wholesale markets thrive on bulk sales of summer (Tuber aestivum) and autumn truffles, with dried Black winter truffle Burgundy truffles (Tuber uncinatum) prized for their nutty aroma.

Salsa tartufata bianca, a creamy white truffle sauce, and minced black truffle products enhance gourmet dishes. Truffle oil, though controversial for culinary use, serves dog training via scent kits. Caution is advised: while truffle oil for dogs is marketed, veterinarians warn against excessive ingestion due to synthetic additives.

Truffle hunting relies on trained dogs, with specialized kits using truffle-scented oils to hone detection skills. Fresh, Frozen Summer Truffle, or preserved truffles require careful storage; dehydration extends shelf life but diminishes volatile aromas.

Market dynamics reveal fluctuating prices: Tuber melanosporum averages €800–€1,500/kg, whereas rare Tuber borchii (bianchetto) costs €300–€700/kg. Buyers prioritize origin, size, and aroma intensity, with Italian and French truffles dominating luxury markets. Online platforms facilitate global sales, though scams necessitate verified suppliers.

In summary, truffles bridge gastronomy and niche industries, from high-end cuisine to canine training. Sustainability concerns and climate impacts on wild harvests underscore the shift toward cultivated varieties, ensuring future availability of these subterranean delicacies.