Bianchetto or Marzuolo Truffle

BIANCHETTO TRUFFLE  (Tuber Borchii Vitt) Both on the palate and to the nose its garlic aroma stands out.

DESCRIPTION OF FRESH BIANCHETTO TRUFFLE

The gleba (internal pulp) is initially whitish, then it tends to become a tawny colour and therefore purplish brown with irregular white veins. The peridium (external skin) is smooth and off-white colour in the younger truffle but it assumes a darker tone with rusty spots when ripe.

It is a truffle that does not reach large size in fact its maximum weight is of 40/50gr.

BIANCHETTO TRUFFLE HARVESTING PERIOD

The Bianchetto Truffle is harvested from the middle of January to the middle of April. As its vulgar name “Marzuolo” suggests, from March it reaches its full ripeness conveying its strong and sharp character.

WHERE THE BIANCHETTO TRUFFLE GROWS

This type of truffle prefers to grow in fresh calcareous-clay soils. The plants that produce this truffle are broad-leaved trees and coniferous, pine, beech and downy oak.

BIANCHETTO TRUFFLE IN THE KITCHEN

It can be used in a wide variety of dishes, both cooked and raw. It goes very well with buttery and cheese dishes. Recommended for pasta or risotto, meat or fish main courses; with artichokes and asparagus it is delicious.

Suggested recipe: Scrambled eggs with asparagus and bianchetto truffle.

HOW TO USE IT

It is advisable to wash the truffle only when needed with a soft bristle brush under cold running water and to dry it well with absorbent paper before its use.

It is preferable to eat the white truffle raw so not to lose its refined aroma and to cut it into a very thin slices to embellish your dishes.

Find out how to use and store fresh truffles and how to use them in the kitchen.