It is a variety of summer truffle, used in the cuisine of Vicenza mainly for making pasta dishes such as risotto, lasagna, soups etc. The truffle of Colli Berici and of Nanto is blackish in colour, has an oval or rounded shape with large chapped spots, the interior is gray-brown with numerous whitish veins. Its growth is often associated with oak trees, oak and Turkey oak, but also hornbeam and hazel. It matures from April throughout the whole summer. Widely used by local restaurateurs, it is sold in the best green grocer shops and fresh in the stands of the Pro Loco Nanto in the first two weekends of July or it can be packaged in jars throughout the year.