TARTUFO Marzuolo


(Tuber Borchii Vitt.)

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.

Vesting period

JANUARY

FEBRUARY

MARCH

APRIL

Small miracles of nature
on your table