The truffle was already collected and consumed in Greek times, considered as the fruit of the fusion between water, earth and lightning. And they didn't go that far, because the truffle develops thanks to a particular combination of elements that has a truly providential aftertaste. According to the ancient Greeks, the truffle was the favorite fruit of Zeus, who was a formidable lover famous for his stories of passion. Zeus allegedly created the truffle by hurling a bolt of lightning near the oak tree, known to be his favorite plant. 
These stories concerning the aphrodisiac properties of truffles have been handed down to the Romans and remained intact up to the present day; the truffle can still boast a certain fame among the foods of love and science would seem to confirm everything. 
The fact that these legends have remained unchanged makes us think and gives us hope that there is something true in these stories. Perhaps a first interpretation of this phenomenon comes directly from the behavior of animals towards truffles, in particular the sow, irremediably attracted by the scent of trifola; it is no coincidence that in the past pigs were used as favorite hunters. 
It seems that this strong attraction derives from a substance emanating from the truffle, identical to some substances produced by the sexual organs of pigs. Indeed, it seems that truffles are able to produce substances which, at an olfactory level, induce an unconscious sexual attraction and, according to some researchers from the universities of Munich and Lübeck, some truffles would produce a steroid-type compound, while others similar to testosterone. 
Psychological experiments have also been carried out, such as the one by the psychology department of the University of Birmingham, in which two groups of males were asked to rate photographs of women: one group was made to smell truffles, to the other not. It would appear that the experiment was a success: the evaluations of the group that was made to smell truffles were higher than those of the other group. Further confirmation comes from Gubbio. where in 2011, on the occasion of the "National market exhibition of white truffles and agri-food products", the experiment was successfully repeated. 
While waiting for science to give us further confirmation, we all agree on one thing: the truffle is able to make a dinner truly special, and not only for its unmistakable aromas, but also because it is the symbol of an authentic passion, a gift precious of nature that we give only to those we really care about. Find out how chef Nicola Micheletti uses it in the kitchen of Locanda Sant'Agata in San Giuliano Terme (Pisa).

Credits to tartufo.com