White truffle or Marzuolo truffle

Weight from 5 to 30 grams. Starting from 100g.

The Bianchetto truffle (Tuber Albidum Pico or Tuber Borchii Vitt.), commonly known as the Marzuolo truffle, is a variety of white truffle. The Bianchetto truffle has an irregular spherical shape and a smooth peridium, which is off-white when young and becomes darker with rusty spots as it matures. The gleba is also initially whitish, although it tends to become fawn-coloured and then purplish-brown, with coarse white veins. The smell of the Bianchetto truffle is initially subtle, but when it reaches full maturity, it becomes very strong with a typical fragrant and intoxicating note of garlic.

RECOMMENDED USE

The Bianchetto truffle can be served raw, cut into thin slices on cold foods according to taste, or on hot foods such as risotto with butter or cheese, chicken cutlets (stuffed with Bianchetto truffle and butter) and vegetable fritters or omelettes. The temperature of the dishes enhances and maximises the aroma of the Bianchetto truffle.