M a r z u o l o T R U F F L E

V e s t i n g p e r i o d

January

February

March

April

Tuber Borchii Vitt.

M a r z u o l o T R U F F L E

Peridium

Smooth, a light colour, 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.

How To Recognize It

For the smooth peridium, light or reddish colours, small sizes, alliaceous smell, its development period that is in the late spring.

S u b s c r i b e t o o u r N e w s l e t t e r

You will always be updated on all our news and you will receive special offers dedicated only to you!