[2][3] This article uses the older of the two binomial names, or senior synonym, T. aestivum, to designate the species,[4] while discussing the characteristics of the two varieties separately.

Burgundy truffles (French: truffe de Bourgogne; Italian: tartufo nero di Fragno or scorzone, "bark"; Spanish: trufa de verano; Catalan: tòfona gravada; Swedish: svart sommartryffel), have a hazelnut-like aroma and are prized for their gastronomic qualities.

They are used in the haute cuisine of France and Italy, sometimes as a less expensive, milder substitute for the Périgord black truffle (T. melanosporum) when the latter are not available.

Their brown or black outer skin (peridium) forms pyramidal warts about 3 to 9 mm (1⁄8 to 11⁄32 in) wide, resembling rough bark.

[1] The flavor, size and color of summer truffles (Italian: tartufo estivo; French: truffe d'été; Catalan: tòfona d'estiu) is similar to that of burgundy truffles, but their aroma is less intense and the flesh (gleba) is a paler hazel color.