BIANCHETTO TRUFFLE

BIANCHETTOTRUFFLE

It is part of the white truffle family, but it cannot be confused with the Fine White Truffle. Its scientific name is “Tuber Borchii Vitt” but it is commonly called Bianchetto or Marzuolo Truffle. This tuber has a smooth and light whitish peridium with possible shades of red, its shape tends to be regular and rounded and in most cases its dimensions are small. The internal pulp in full ripeness has a brownish color with white veins. It has a very intense aroma that is very reminiscent of garlic and the same sensation can also be experienced in the taste.

The harvest period is from January 15th to April 15th.

Thanks to its intensity of aroma and flavor it can be used both raw (always preferable) and cooked. Thanks to this hint of "garlic" it is widely used for the preparation of sauces and sauces, or combined with meats or fillings. Among the most prepared dishes with this tuber is the egg made in every way.