Bianchetto Truffle

Tuber albidum Pico

January - April

Often described as the white truffle’s “little brother”, Bianchetto Truffles are not particularly well known. However, admirers of this truffle appreciate its rather “brazen”, distinctly garlicky taste. Italians have a few different names for this truffle which refer to its colour (bianchetto = whitish), ripening period (marzuolo = in March) and where it grows (tartufo di pineta = pine forest truffle).

Bianchetto Truffles are fairly widespread in Italy, growing in coastal areas and in the hills. It bears fruit between January and April.

Ideally, it should be used as a cream, in butter, or as a filling in tortellini or ravioli.

The very intense flavour of Bianchetto Truffles mean that only a small amount is required to season a dish. It can be used raw, finely sliced, to add flavour to hot dishes: the heat from the dish draws out the rich aroma of the truffle. Alternatively, it can be added to pasta or risotto shortly before serving, along with butter and parmesan, for a delicious, creamy blend of flavours.
Grated onto eggs, whether scrambled, fried or poached, the results are sure to be excellent.

Bianchetto Truffles are small to medium in size – from as small as a pea to as large as an apricot. The peridium is small and comes in varying colours: golden, reddish-brown or orange, and often speckled. The colour of the gleba changes depending on when the truffle matures and the soil it is grown in. Less mature specimens are whitish, while older ones are red-brown, with large, twisting golden-white veins running through.

Distinctly garlicky taste

Excellent as a cream or filling

Small quantities of product are enough