Truffles and co.

Gourmet food

Bianchetto Truffle

Bianchetto truffle

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.