The peculiar smaller size of this truffle compared to other varieties is hinted in its italian name, “Bianchetto”, diminutive form of the Italian word for white, “bianco”. The Bianchetto or Whitish Truffle belongs to the family of White Truffles, has a sharper odour and more intense flavour than its bigger brother, the king White Truffle. It is harvested from january until late spring, therefore it is also known as Marzuolo white, from the italian word for March, “marzo”. The size varies, from 8g to around 20g.
How to use Fresh Bianchetto Truffle
To facilitate the truffle cleaning process, soak it for around ten minutes in cold water. Afterwards, rinse the (last) soil residues from the truffle under running water with the aid of a brush (a fingernail brush is suitable, in alternative you can also use an old toothbrush). Once the truffle is cleaned, you can use it to your taste on warm dishes, which enhance its flavour. Slice it raw using a truffle-slicer with an adjustable blade in order to obtain very thin shavings. We recommend adding the white truffle ro recipes based on butter, cooking cream, cheese or eggs.
Origin of Fresh Bianchetto Truffle
We guarantee the freshness of our truffles through a short supply chain, purchasing the product directly from trusted truffle hunters, also known as “quarrymen” or “trifolai” in Italian.
Preservation of Fresh Bianchetto Truffle
Keep for 7-10 days in the refrigerator inside an air-tight container and wrapped in kitchen paper, in this way the aroma is not disperse and the natural moistness of the truffle is absorbed. For this same reason, we advise to change daily the kitchen paper. Clean the truffle only before the actual use, since it is better preserved in the soil residues. Once cleaned, consume and/or freeze within 1-2 days.
100% Fresh Whitish Truffle
N.B. The price of fresh products is often subject to unpredictable variations and the user may notice upward or downward fluctuations.