The truffles you can
find out

White Truffle (Tuber magnatum)

The white truffle is the rarest and therefore the most valuable of all the species of this fungi. They are very hard to find and have a very short season : from 10th September to 31st December, depending on the region. Their fragrance is extremely strong, and their size varies between that of a hazelnut up to as big as a fist.

It has a smooth surface, slightly velvety, from pale ocher or dark creamy color with a hint of green. Inside is darker, beige-reddish-brown, with thin white stripes.

Tuber magnatum
Tuber aestivum

Tuber aestivum (Summer Truffle)

The most common, most often found and quantitatively most exploited type of edible truffle in Bulgaria. It is easily recognizable by the combination of large, pyramidal warts, brown soil crossed by thin, whitish veins and particular odor.

It consists of peridium (shell) and soil (insides). The fruiting body is dense and firm with special, complex and penetrading odor, which is enhanced by maturing in time.

The taste is pleasant, similar to hazelnut. Tuber aestivum is considered a ‘black truffle’ due to the black color of the peridia.

Tuber uncinatum

It is considered a close but separate species of Tuber Aestivum because it bears fruit in the cold months (autumn and winter) instead of summer and has a different smell and taste. In our country this is the second most common winter truffle, which in milder winters can be found between September and March.

Under suitable conditions it reaches sizes up to 400 grams. It’s aroma is closest to that of Tuber Melanosporum – the most expensive black truffle. Tuber Uncinatum has excellent taste, it’s durable, can be stored for up to 20 days in a freezer.

Tuber uncinatum
Tuber mesentericum

Tuber mesentericum

It has black fruiting bodies with warts as in Tuber Aestivum. The soil is dark brown and permeated with sparser and thicker veins.

It is harvested in the autumn and winter. Although it’s taste is intrusive and bitter, this truffle lives up to expectations in some varied dishes.

Tuber Brumale – black truffle

Distributed in many countries in our climate zone.

It has black warts on the outside, almost round in shape.It’s core is gray or brown, with large marble patterns and has a nutty aroma. It can be found in most western and central parts of Bulgaria such as StaraPlanina, Strandzha and Rhodopes.

It’s development is from the end of August to March in milder winters.

Tuber Brumale
Tuber borchii

Tuber Borchi

The outer surface is smooth and the color can vary between white ocher and dark orange. The inside is reddish-brown with white veins. The smell is strong and pleasant and reminiscent of garlic. The size varies from pea to a walnut.


This type of mushroom is widespread in the forests of Bulgaria and among are various types of olives, birches and others.The common mushroom is especially appreciated.

This type of mushroom is most common in deciduous forests, but is no exception in conifers. Fungi of this genus give relatively large, sometimes huge bodies. It grows in summer and autumn.



A type of edible, slack mushroom of the genus Morchella.

It is found in a variety of habitats: orchards, shrubs, riverbeds, places along roads and paths, in forests and their outskirts. It has a variety of shapes and is usually folded and wide at the base. It has a white to cream color.

Fruiting bodies are also found around dying and recently killed trees. It bears fruit in the spring, mainly in April and May.

Chanterelle (Cantharelluscibarius)

Type of basidiomycete fungus. It also known as zhalturka, laberka and divisilka. The common crow’s foot (Cantharelluscibarius) is easily found in fungi.

It has characteristic veins that run down the stump. The color is similar to that of legs of a duck and usually colors the fruiting bodies as a whole.

The fungus grows in spring, summer and autumn in deciduous and coniferous forests, and bears fruit in relatively drier weather. It is found in forest bushes, forest meadows and moss.

Пачи крак
Майската гъба

Calocybe gambosa (St. George's mushroom)

This mushroom is a species of edible basidiomycete in the Lyophyllaceae family. At an early age it is hemispherical, sometimes slightly conical, with an inwardly curved edge, and in old age it is flat, sometimes wavy.

The meat is thick, white, has a strong smell of flour and tastes good. It grows on the outskirts of deciduous and coniferous forests, in bushes, pastures, meadows and parks around neighborhoods. It can be found in a short period in the spring.

The St. George mushroom is one of the several types of mushrooms that are collected and bought for commercial purposes in our country.