The Bianchetto or Marzuolo truffle, scientific name (Tuber borchii Vitt.), has a smooth and clear rind, the nuances of the coating range from light ocher to dark orange depending on the ripening period and the area in which it is harvested. It is used to flavor traditional recipes and menus such as broths and first courses of meat and fish. The smell is close to the pungent one of garlic. The garlicky scent is released a few minutes after opening, initially it is similar to that of the finest truffles. The harvesting and commercialization period of the Bianchetto truffle goes from 1st January to 15th April
Species: Tuber Borchii Vittadini
Versatile, the Bianchetto takes on the same role as the white truffle. Its strong flavor and aroma can be used to accompany almost any dish with a sauce.
Season: Mid-winter to spring, roughly January to April.
Product life: 1 week, kept in a refrigerator at 37.5 F (3 C ), wrapped in a paper towel.
We recommend consuming the truffles as soon as possible. In order to ensure top-quality enjoyment, we recommend consuming the truffles soon after they are received.
You can keep fresh truffles for about 7 days by following our instructions. As soon as you receive the package, we recommend removing the truffle from the wrapping we have prepared for shipping and wrapping it in absorbent paper or a cloth, closing it in a glass jar or airtight container, and placing it in the refrigerator. It is important to always make sure that the paper or cloth is not damp, so we advise you to change them at least once a day until you consume the truffle. Before being able to consume it, the fresh truffle must be cleaned of the earth residues … we advise you to clean it just before eating it, therefore you can clean it very delicately with the help of a soft toothbrush and a damp cloth, and when you have eliminated the earth residues it will be ready to be enjoyed
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