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Tartufo Bianchetto has a rather strong and somewhat spicy aroma. On the palate its garlicky aroma stands out, and on the nose that of coffee.
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50gr, 100gr, 150gr, 200gr, 250gr, 300gr, 500gr, 1Kg
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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.
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.
Recommended amount per person: min. 10-20gr
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.
The species prefers rather cool calcareous-clay soils. The plants that produce this truffle are deciduous and coniferous, so pine, beech and downy oak.
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