Bianchetto or Marzuolo Fresh Truffle

DESCRIPTION OF FRESH BIANCHETTO OR MARZUOLO TRUFFLE

Fresh Tartufo Bianchetto or Marzuolo is small in size but with a 'distinct aroma, it has notes reminiscent of garlic and coffee.

The gleba (inner flesh) is initially whitish, although it later tends to turn tawny and then purplish-brown, with coarse white veins.

The peridium (outer rind) is smooth, off-white in younger specimens, taking on a darker tone with russet spotting as they mature.

It is a truffle that does not reach a large size in fact this species reaches a maximum size of 40-50 g.

HOW TO USE TRUFFLE BIANCHETTO OR MARZUOLO FRESH

It is recommended that the truffle be washed only when necessary with the help of a soft-bristled brush under cold running water and dried well with paper towels before use.

It is preferable to consume white truffle raw so as not to lose its refined aroma.

Therefore you should use a truffle cutter to cut it into very thin slices to embellish your dishes.

Learn How To Use And Store Fresh Truffles and How to Use Them in Cooking.

Recommended amount per person: min. 10-20gr

WHITE TRUFFLE HARVEST PERIOD

The Bianchetto Truffle (tuber borchii Vitt. or tuber albidum Pico) is harvested from January 10 to April 15.

As its vernacular name "marzuolo" suggests to us, from the month of March it fully reaches its maturity, expressing at its best its character, decisive and pungent.

WHERE THE WHITE TRUFFLE GROWS

The species prefers rather cool calcareous-clay soils. The plants that produce this truffle are deciduous and coniferous, so pine, beech and downy oak.

THE WHITE TRUFFLE IN COOKING

In cooking it can be used in a wide variety of dishes, both cooked and raw.

It goes very well with butter and cheese dishes. Recommended for pasta or risotto dishes, meat or fish main courses, it pairs deliciously with artichokes and asparagus.

Recommended recipe: STRAPPED EGGS WITH WHITE TRUFFLE AND ASPARAGUS