marzulo truffle
harvest time
01 january
30 april
Tuber Borchii Vitt.
dedicated to those who love intense tastes
Its ancient name is Tuber albidum Pico or Tuber borchii Vittad., but commonly we like to call it Marzuolo Truffle or Bianchetto Fresco.
It is the ideal taste for those who like to experiment with strong aromas. Its scent is very reminiscent of spicy and alliaceous flavours, which is why it is perfect for dishes based on butter and cheese, which are greasier and more enveloping.
Bianchetto is one of the typical truffles of southern Italy, from our Calabria to Puglia and Basilicata, because it is typical of calcareous soils, broad-leaved and coniferous forests. This type of truffle is often confused with the White Truffle, but the color of Bianchetto is less clear, with shades reminiscent of dark gold and bronze, typical colors of a land that has its roots in Magna Graecia.
Its harvesting period takes us from the harshest winter, the beginning of January, to the blossoming of spring at the end of April. Bianchetto is the truffle that accompanies us from hibernation to flowering.
This is why it is one of our most Intense Passions.
peridium
Smooth, light in color, ranging from white to reddish.
gleba
Light, tending to fulvo, with few large white veins.
shape
It is variable: if it has grown up in sandy soil it is generally roundish
size
Generally this truffle has a medium size, it is like an hazelnut but it may be even like a hen's egg.
how to cook it
The aroma is very strong, alliaceous, its distinctive flavour makes it an important condiment in several courses. The most important thing is that truffle is not too cooked.
hot to recognize it
For the smooth peridium, light or reddish colours, small sizes, alliaceous smell, its development period that is in the late spring.
our recipes
Tagliolino di patata viola
A unique recipe that rethinks the classic tagliolino and makes it meet the precious taste of the Tartufo. Fast and easy recipe that will surprise your palate.
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