Often confused with the rare white truffle, the bianchetto truffle, also known as Marzuolo (Tuber Borchii) is normally a small truffle and rarely reach a large size. It may resemble the rare white truffle, tough bianchetto is slightly darker, and upon ripening it turns into reddish to a purple brown colour.
Sharp, earthy and garlicky on the palate, it is one of the most intense truffles and is best enjoyed raw, thinly sliced. Being more common that the rare white, the bianchetto truffle is probably the best value for money truffle.
Ideally to be consumed in 7-10 days.
Season is from 15 January to the 3oth of April.