Appearance: The Bianchetto Truffle, Whitish Truffle, Marzuolo or Tuber Borchii Vittadini has similar characteristics to the white Alba truffles due to its uneven peridio, which is also smooth and off-white. When the truffle is fully ripe, it becomes dark on the inside as well as on the outside.
Flavour: Initially with soft nuances of flavour, they tend to take on strong garlic tones as they mature. As a result, the commercial value is lower than that of the Alba truffle.
Weight and size: Compared to the other truffle varieties, the Bianchetto is smaller, weighing between 5 and 60 g, and has approximately the size of a walnut.
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The peridium has innumerable indentations, as does the white Alba truffle. It has a cream color and is smooth. When ripe, both the peridium and the gleba become darker. The fragrance, delicate at the beginning, later takes on a more intense character, evolving towards garlic notes. Compared to the other truffle species, the Bianchetto is smaller, weighing between 5 and 60 grams, the size of a walnut. Only in very rare cases are found larger specimens.
The Bianchetto truffle, also known by the name of Marzuolo and by its scientific name Tuber Borchii Vittadini. This species of truffle is widespread throughout the Italian peninsula and often confused with the white Alba truffle, to which it resembles in appearance: the name bianchetto evokes this very resemblance to its famous "big brother". This truffle is wide spread in the Italian cuisine, considering the fact that this truffle is spread over a big territory but still not as much as the prized Alba truffle. Yet, its intense aroma and low price make it a very appreciated condiment: if used wisely, the Bianchetto can give unmistakable and delicious flavors to both home and professional cooking.
The white truffle shares many characteristics with the fine white truffle in its external appearance. It has a globular shape, with less iregularities, smooth and an ochre-white peridio, sometimes tending to darker tones between grey and brown. The most striking differences with the white truffle are found in the gleba, the Bianchetto has coarser veins. Unlike the fine white truffle the Bianchetto, when it ripens, darkens both on the outside and inside and taking on more brown and reddish tones. Its dimensions are usually smaller than those of the white truffle, and only in very rare cases they exceed ten centimeters.
But the most striking difference between the Alba and the Bianchetto lies in the scent. The Bianchetto is characterized with a softer smell in the beginning which become more intense when ripened and taking on stronger and spicy tones that vaguely resemble the scent of garlic. Because of this characteristic, the Bianchetto truffle must be used in moderation in the kitchen, since its intense aroma tends to cover the taste of the dishes.
The ripening period is another aspect that clearly distinguishes the bianchetto truffle from its white brother. The bianchetto matures between January and April, producing a large number of small specimens.
The Marzuolo truffle is extremely versatile and can grow in different types of soil, both along the coast and in flat, hilly and mountainous areas within a thousand meters above see level. It is widespread throughout Italy in broadleaf or conifer woods and is sometimes found even in particularly dry soils, an environment in which many other types of edible truffle do not grow. Outside the Italian borders, the bianchetto truffle is widespread in almost all of continental Europe and in southern England.
The symbiotic plants that are most commonly associated with the bianchetto truffle include:
Medium weight: 5-60 gr
When to find it: from January to April
Where to find it: All of Italy, continental Europe and southern England
Symbiotic plants: Oaks, poplars, beeches, limes, hazelnuts, willows, pines, hornbeams, cedars and firs.
In trade it has a lower value than the white Alba truffle.
Fresh truffles should be cleaned at the time of preparation, using a soft-bristled brush and a damp cloth to remove any encrustations. Contact with water should be avoided if possible, as this risks inhibiting some of its very valuable aromas. The white Alba truffle cannot tolerate high temperatures, so to make the best use of it, it should be cut into thin slices with a special truffle slicer (or alternatively a potato peeler) directly raw on the plate. Any type of storage will cause the truffle to lose some of its flavour. Nevertheless should there be any leftover truffle, the best storage technique involves sealing the truffle inside a sterile jar covered with a few layers of paper towels, which should then be stored in the refrigerator. The jar should be checked daily and the paper towel replaced if it is found to be damp. White truffles stored in the refrigerator should be consumed within 3-4 days depending on their initial state of ripeness.
Fresh goods and products are offered within the time frame of each sale and while stocks last; this is to ensure that always a freshly harvested product is shipped. To guarantee maximum freshness of the product, truffles will only be shipped from Monday to Wednesday, in agreement with the truffle hunter.
The truffles are shipped directly by truffle hunters affiliated with Tartufo.com and are harvested in accordance with the national laws and the regulations of the individual regions, protecting the delicate nature of the tuber.
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