White Truffle - Tuber Borchii

The Bianchetto Truffle (scientific name Tuber Borchii Vittadini ), also known as the “Marzuolo Truffle”, is a highly prized variety of truffle.

It is harvested between January and April .

It appears very similar to the white one, but the Bianchetto Truffle differs in its smaller size, darker color, more regular shape, and more intense, spicy, garlicky odor and flavor.

Characterized by a fairly strong and well-defined aroma, slightly spicy, and good value for money.

Characteristics

-The fresh Bianchetto Truffle has a rounded and regular shape.
-Its dimensions are quite small.
-The external part is smooth, ochre in colour, sometimes tending towards red, and may have brown spots.
-The inside is light, but tends to become dark as it ripens, also showing large white veins.
-The fresh Bianchetto Truffle, however, as it matures, acquires an increasingly intense aroma, with hints of garlic, and a strong, spicy flavor.

Use in the kitchen

Given its strong and distinctive flavor, just a few grams of fresh White Truffle are enough to add a touch of flavor to any dish.

Excellent to use raw sliced thinly or to flavor hot dishes such as soups, eggs and omelettes.

Bianchetto is perfect for creaming risotto with butter or cheese, or as a condiment for pasta or to flavor canapés and bruschetta.