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Tuber Borchii Vittadini, also known as Bianchetto or Marzuolo, is a widely appreciated variety of Italian truffle found throughout the Italian peninsula. Often mistaken for the prestigious Alba white truffle due to its similar appearance, the Bianchetto is distinguished by unique aromatic characteristics and a more accessible price point. Harvest season typically spans from mid-January through the end of April.
Standard Class:
- Mixed selection of small to medium size
- Small cuts
- Regular and irregular shapes
- Defined marbling and perceivable aroma.
Appearance:
The Bianchetto truffle has an irregular, rounded shape, generally smaller in size compared to other truffles, ranging approximately from a hazelnut to a chicken egg (1–5 cm in diameter). Initially, its outer skin (peridium) is smooth and off-white, later darkening as it matures to shades of reddish ochre, bronze, or light brown with darker markings. Inside, the flesh (gleba) is initially whitish, becoming darker—ochre or pinkish-brown—with age, featuring coarse white veins that create a distinctive marbled pattern.
Flavor and aroma:
When young, the Bianchetto truffle emits a delicate and pleasant aroma. As it ripens, however, its scent intensifies significantly, developing distinctively strong garlic-like notes with spicy undertones and mushroom nuances. Its flavor profile is robust and penetrating—more pungent than the Alba white truffle—which makes it ideal for those who appreciate bold culinary accents.
Type of Food is Recommended For:
Due to its pronounced aroma and flavor, fresh Bianchetto truffle is best enjoyed raw or added at the final stage of dish preparation. It pairs excellently with:
First courses: risotto, fresh tagliatelle pasta with butter or cheese sauces.
Egg dishes: classic fried eggs or omelettes topped with thinly sliced truffle flakes.
Meat dishes: pork loin escalopes and other delicate meat preparations.
Appetizers: croutons spread with butter or cheese creams enhanced by shaved Bianchetto slices.
To fully preserve its aromatic qualities, avoid prolonged cooking; instead, use thin slices as a finishing touch immediately before serving.
Recommended storage:
Refrigerate at 3°C–4°C wrapped individually in absorbent kitchen paper within an airtight container; replace paper daily and consume within 5–7 days after delivery
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