It appears in late summer in cork woods, among Spanish chestnuts and in oak woods. This fungus takes pride of place, as it did in ancient Greece and Rome. When still an ‘egg’, this is sliced and served uncooked, dressed with a thread of olive oil, lemonjuice, salt and pepper. (In Italy round Alba, where the white truffle, Tuber magnatum, is found, this ovolo buono is served as above but with a white truffle, equally finely sliced – a counsel of perfection.) Once cap and stem have developed, the caps are grilled, fried, or cooked with other species of the same category of excellence in the oven.