The bianchetto truffle, also known as marzuolo, is a less prized white truffle but highly appreciated for its intense and spicy aroma. Its scientific name is Tuber borchii Vittadini or Tuber albidum Pico.
Appearance
Shape: globular and irregular, similar to the prized white truffle.
Aroma and flavour
Initially subtle aroma, then very intense and spicy, with notes reminiscent of garlic.
Strong flavour, ideal for dishes that require character.
Use in the kitchen
Perfect for: pasta and risotto, eggs, white meats, fondues and sauces.
Its strong aroma means that less is needed than the prized white truffle.
