Fresh Bianchetto Truffle (Tuber borchii) – Spring Truffle

The fresh bianchetto truffle (Tuber borchii Vittadini), also known as the marzuolo truffle, is a spring truffle highly appreciated in the kitchen for its intense, slightly garlicky aroma, ideal for fresh pasta, risotto and eggs. This underground fungus belongs to the Tuber genus and grows naturally in the woods in symbiosis with trees such as oak, hazel, pine and hornbeam.

Visually, it has a globular, compact shape, with a smooth surface that ranges from whitish to beige or light brown as the truffle ripens. Inside, it shows a marbled flesh crossed by lighter veining.

Its aroma is bold and distinctive, with light garlicky and woodland undergrowth notes, while the flavour is intense and lingering. For this reason bianchetto truffle is widely used in the kitchen to enhance simple dishes and quality ingredients.

Although less rare than premium white truffle, bianchetto truffle is an excellent gastronomic choice thanks to its strong aroma and good value for money.

Bianchetto truffle season

Fresh bianchetto truffle is typically a late-winter, early-spring truffle.

The harvest season generally runs from January to April, the period in which this truffle reaches full ripeness and develops its characteristic intense aroma.

Availability can vary from year to year depending on weather conditions and the quantity of truffles found in nature.

How to use bianchetto truffle in the kitchen

Bianchetto truffle can be used both raw and lightly warmed in dishes.

To best appreciate its aroma, we recommend slicing it thinly with a truffle slicer directly over the hot dish.

It's ideal for:

• tagliolini or fresh pasta with butter
• risotto
• fried or scrambled eggs
• fondue and cheeses
• white meats or carpaccio

Thanks to its bold aroma, just a few shavings are enough to enrich dishes and turn simple preparations into true gourmet experiences.

How to store fresh bianchetto truffle

Fresh bianchetto truffle is a delicate natural product.

To store it correctly, we recommend:

• keeping it in the fridge between 2°C and 6°C
• wrapping it in absorbent paper
• placing it in an airtight container
• changing the paper every day

To fully appreciate its aroma and flavour, it's best to consume it within a few days of harvest.

Bianchetto truffle characteristics

• Scientific name: Tuber borchii Vitt.
• Common name: bianchetto or marzuolo truffle
• Season: January – April
• Aroma: intense with garlicky notes
• Use: fresh pasta, risotto, eggs, sauces and condiments

Discover our other fresh truffles available in the shop

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Related products to Bianchetto Truffle

Discover our other fresh truffle varieties and specialties from our selection:

• Fresh Premium White Truffle – The king of truffles, Tuber magnatum Pico
• Fresh Premium Black Truffle – Tuber melanosporum, winter aroma
• Oro Bianco – White truffle condiment, available all year round