This book on truffle cultivation, coordinated by Santiago Reyna, professor at the Polytechnic University of Valencia, constitutes, thanks to the collaboration of numerous Spanish and foreign researchers and technicians specialized in truffle growing, a broad review of the current knowledge in the whole range of subjects related to truffle growing. In total, 26 authors from 7 countries, belonging to 15 universities, research centers or different companies, have collaborated in the first edition, already out of print, was awarded in the XXXVI edition of the prize for the best agricultural book of the Fira Agricola de LLeida, the only prize awarded for this type of publication in Spain.Trufficulture is a crop that is unfamiliar to most farmers. In short, it involves growing a fungus associated with the roots of a tree and therefore there is a tree-fungus-climate-soil interrelationship that is outside the scope of the usual crops. In the book Trufficulture, Fundamentals and Techniques, the technical and scientific fundamentals are presented in a comprehensive way, also trying to use a language that, without losing rigor, is understandable. All the techniques for the realization of a truffle plantation are described: choice of soil, species, preparation, etc., as well as subsequent truffle cultivation techniques. Nursery and forestry techniques, truffle cultivation in its natural environment, are chapters of special importance. The history of eight Spanish plantations, told by their owners, has been included. Truffle growing in France and Italy have their own chapters, since they are the countries with the longest tradition in truffle growing. We have also included a vision of other countries such as Hungary and more distant areas where the truffle is introduced in very different environments such as Chile, New Zealand or the United States of America.there is no single truffle farming so through all this information the truffle entrepreneur must choose the techniques that best suit the ecological conditions of his plantationThe truffle in addition to its well-known gastronomic and economic values has an indisputable ecological value. We use native trees from our forests, we do not use mineral fertilizers or pesticides and it is a crop whose sustainability and compatibility with environmental conservation is paradigmatic, which is why the Public Administrations have been supporting the sector for years and it is foreseeable that they will continue to do so in the future.2nd revised and expanded edition Color photos. INDEXIntroduction: History and perspectives of Trufficulture. Sustainability of Trufficulture: ecological, economic and social aspects. Fundamentals of Mycology. Tuberaceae. Mycorrhizae. Biological cycle of the truffle. Ecology of the truffle and truffle growing areas. Nurseries and mycorrhizal plant production. Truffle growing. Experiences in Spanish truffle plantations. Truffle forestry and management of truffle forests. The Terfezias. A crop for rural development in arid and semi-arid regions. Truffle growing in France. Main aspects of truffle and truffle growing in Italy. Truffles in Hungary. Truffle growing outside Europe. Legislative framework of the truffle. The truffle in gastronomy. Truffle dictionary.