White truffle or Marzuolo truffle
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 (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 globular shape and a smooth peridium, which is off-white when early-harvested and takes on a darker tone with rusty spots as it matures. The gleba is also initially whitish, though it tends to become tawny and then purplish-brown, with coarse white veins. The aroma of the Bianchetto Truffle is faint at first, but once it reaches full maturity, it becomes very strong with a typical, heady, and fragrant 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.
