This spring truffle is considered the “minor cousin” of the White Truffle for their similarity in appearance, but they are extremely different and clearly recognizable. It has a smooth ocher / orange yellow rind, a garlic scent and a dark brown red pulp with coarse white veins.
Collection period: from January 15 to 15 April.
Use:It can be consumed both raw and cooked. Being endowed with a strong flavor, it is excellent when cooking sauces, sauces and condiments or in preparing meat or stuffing.