The Bianchetto Truffle, (scientific name Tuber Borchii Vittadini), also known as "Tartufo Marzuolo", is a very appreciated variety of truffle.
It is collected in the period from January to April.
It looks very similar to the white truffle, but the Bianchetto truffle differs for its smaller size, darker colour, more regular shape, more intense smell and taste, spicy and garlicky.
Characterized by a fairly strong and well defined aroma, slightly spicy, and a good value for money.
-The fresh Tartufo Bianchetto has a round and regular shape. -It is quite small in size. -The outer part is smooth, ochre-coloured, sometimes tending to red, and can have brown spots. -The inner part is light, but tends to become darker as it matures, showing also large white veins. -The fresh Bianchetto Truffle acquires an increasingly intense aroma, with garlic-like hints, and a strong and spicy taste.
Use in cooking
Due to its strong and well-described taste, a few grams of fresh Tartufo Bianchetto are enough to give a note of flavour to any dish.
Excellent to be used raw, thinly sliced, or to flavour hot dishes such as soups, eggs and omelettes.
The Bianchetto is perfect to be used for creaming risottos with butter or cheese or as a condiment for pasta or to flavour canapés and bruschetta.