The Bianchetto Truffle, in Latin "Tuber Borchii Vitt" is also called the white spring truffle, Bianchetto Truffle.

In Italy it is also called Marzuolo.

Season: from the end of January to the end of April, after all it depends on the weather.

It is found in my region in Basilicata (Southern Italy) especially in the sandy-silty soil towards the Ionian coast

Its exterior (peridium) is quite smooth, and the color can vary from ochre white to dark orange (or even very dark), a beautiful variation of color.

Inside (the gleba) it is whitish with a characteristic reddish coloration.

I like to think of it as the little sister of the white truffle that is found in winter. This "white truffle" is generally more economical than its big sister (tuber magnatum pico) known as the white truffle of Alba.

Its aroma is intense, captivating and its taste can be reminiscent of garlic (alliaceous taste).

The Bianchetto truffle can be enjoyed raw or added at the last moment by grating it onto a hot dish so that it can release its wonderful aroma.

Bianchetto is perfect with pasta, eggs, risotto...