Bianchetto Truffle
Tuber Borchii, Vittad.
The bianchetto truffle, also known as marzuolo truffle, is a gastronomic treasure that deserves to be discovered and appreciated by every respectable gourmet. Though less well-known than the famous white truffle, the bianchetto has its own unique characteristics and an extraordinary flavor that make it a delicacy not to be underestimated.
How to distinguish between White Truffle and Spring Truffle?
The bianchetto truffle is a smaller and slightly less fragrant variety compared to the white truffle, but it is no less valuable. It is characterized by a smooth surface and a white or beige flesh, growing primarily during the summer months, from May to September. Its smaller size and more delicate aroma make it perfect for a variety of light and summer dishes.
How to use Spring Truffle?
Despite its milder aroma, the bianchetto truffle is still an extraordinary ingredient that can be used to add a touch of refinement to many dishes. It is delicious when thinly sliced over salads, pasta dishes, risottos, scrambled eggs, or meat carpaccio, adding elegance and flavor to every bite. Additionally, it can be used to prepare sauces, seasonings, and even ice cream, bringing a luxurious note to any recipe.
How to store Spring Truffle?
When purchasing fresh bianchetto truffle, it is important to choose specimens that are firm and free of dark spots or mold. Store it in the refrigerator, wrapped in a damp cloth or paper towel, preferably in an airtight container, to preserve its freshness and aroma.
The bianchetto truffle is a hidden gem of Italian cuisine, capable of adding a touch of elegance and refinement to any dish. With its delicate flavor and creamy texture, it is a versatile ingredient that deserves to be discovered and appreciated by all food lovers.