Truffles, prized for their aromatic intensity, encompass diverse species like Tuber magnatum (white Alba truffle), Tuber melanosporum (black Périgord), and Tuber aestivum (summer truffle). Fresh white truffles, such as those from Tuscany or Piedmont, command Premium Trio Selection prices, often exceeding €5,000/kg, while black truffles like the Burgundy (Tuber uncinatum) or smooth black truffle (Tuber macrosporum) range from €300–€1,500/kg depending on grade and season. Wholesale markets offer frozen truffles (€200–€800/kg) and dehydrated variants (€50–€200/kg) for cost-effective culinary applications.

Salsa tartufata bianca, a creamy white truffle sauce, and minced black truffle products enhance dishes like pasta or risotto. Truffle oil, though controversial for its synthetic aroma, remains popular; however, pet owners should exercise caution—while truffle oil for dog training kits is marketed, veterinarians advise against feeding dogs truffle oil due to potential digestive issues.

The truffle industry relies on trained dogs to locate subterranean fungi. Specialized kits, including truffle-scented tools, aid in canine training. Fresh truffles require careful handling: shelf life rarely exceeds 10 days, prompting preservation via freezing, dehydration, or brining.

Key markets include Italy, France, and the US, with online platforms facilitating global sales. Buyers seek fresh Tuber magnatum pico (€3,500–€6,000/kg) and Tuber borchii (bianchetto truffles, €800–€1,200/kg). Meanwhile, Tuber brumale and mesentericum varieties offer budget-friendly alternatives.

Emerging trends include truffle-infused products like acacia honey and carpaccio slices. Despite debates over authenticity, the Perigord Truffle Winter trade thrives, driven by gourmet demand and sustainable foraging practices. For sellers, platforms like truffle auctions or specialty wholesalers provide avenues to connect with high-end chefs and distributors.

In summary, truffles bridge gastronomy and commerce, with their value dictated by species, freshness, and provenance. Whether used in Michelin-starred kitchens or canine scent training, these fungi remain a symbol of luxury and ecological intrigue.