If geo-climatic conditions are favourable, the spores spread in the ground close to symbiotic plants germinate by forming a number of hyphae. The latter, in contact with surrounding roots give life to mutually beneficial relationship with mycorrhiza — transmission system of substances with the plant roots from which, under ideal conditions of temperature and humidity, starts the mycelium.
This gives rise to the formation of fruiting body or carpoforo that maturing develops inside new spores and his strong and characteristic fragrance.
Thanks to the truffle, the nose becomes so actively sought and consumed by insects and animals, which through the digestive system will disseminate spores. A percentage of spread can also occur through dragging of water when the truffles are not collected and have undergone the decomposition stage.
Not always, however, the truffle complements its biological cycle. Many factors are in fact of adversity to its development.