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BEST FRESH WHITE BIANCHETTO TRUFFLE -TUBER ALBIDUM PICO EXTRA-GRADE

$50.00 – $500.00

Extra quality fresh white white Bianchetto truffle type Tuber Albidum pico, includes truffles with regular shape, weighing above 10gram /over 3 cm in diameter/, cuts and scratches are minimal

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QUALITY FRESH WHITE TRUFFLES TUBER ALBIDUM PICO EXTRA-GRADE

Extra quality fresh white white Bianchetto truffle type Tuber Albidum pico, includes truffles with regular shape, weighing above 10gram /over 3 cm in diameter/, cuts and scratches are minimal

Season: January to March

Other names: Tuber borchii vitt., Bianchetto, Tuber Albidum pico, Cercuse truffle, Tuscany white truffle

Storage: refrigerator at 36°F

Durability with optimal storage 5-8 days

Considered “the younger brother” of white Bianchetto truffle it isn’t particularly known, however who tastes it appreciates the intense flavour a little bit “cheeky” and distinctly garlicky. The different italian common names (bianchetto, marzuolo, pinewood truffle, Albidum Pico) are due to the ripening colour and to the habitat in which it grows.

To know more: The Bianchetto truffle is common in Europe; in Italy it is present in the whole territory, in areas with different environmental characteristics. The availability of truffles is related to the season: the ripening time goes from January to April. The small-medium carpophore ranges from the size of a pea to that of an apricot. The smooth peridium has a variable colour: ochre-yellow, rust- or orange-brown, and often spotted. The gleba colour changes from whitish of the unripe specimens to reddish dark brown of the riper ones, with rough shaded whitish-ochre coloured veins.

ADVICE ON USE The Bianchetto truffle
In Romagna and Marche, where an ancient tradition is still alive, the white Bianchetto truffle is very used raw and it appears in the best restaurants menus. However, its optimal use is as spread, in butter or in the mixture of tortellini or ravioli filled pasta.

Average Weight – 2oz-18 oz
Average Size – 1 inch-10 inches

Harvest Season – from January to April

Harvest Regions – Emilia Romagna, Tuscany, Umbria, Marche, Lazio, Campania, Molise

Symbiotics plants – generally black pine, stone pine, maritime pine, Aleppo pine, cedar, downy oak, Turkey oak, English oak, poplar, willow

Grams of product recommended per portion: 1oz

Product life: 1 to 2 weeks, kept into a refrigerator at 37.5 F (3 C ), wrapped in paper towel

In order to ensure top quality enjoyment, we recommend that the truffles be used soon after they are received.

To ensure freshness we ship this product only with NEXT DAY Delivery.

Though not as famous as its larger cousin, the legendary White Alba Truffle, the Bianchetto truffle (aka tuber borchii, Italian spring white truffle, Tuscany white truffle) offers a similar flavor. To describe this flavor to someone who hasn’t experienced an Italian white truffle before is difficult at best, however, this truffle is often referred to as sharp, earthy, garlicky and/or cheesy.

Since wild truffle prices are based on supply (always limited) versus demand, an enormous benefit of Bianchetto’s relatively unknown status is that they’re available at a much more affordable price. Bianchetti truffle season generally follows the end of white Alba season too, so if you missed Albas, don’t despair…you’re probably just in time for the Bianchetto’s!

Bianchetto truffle tend to be significantly smaller than white Albas, generally growing to about 15 grams in weight (roughly the size of quail eggs). Because their outer skin is darker than Albas (generally brown to dark orange), they are also known as “whitish truffles.”

The Bianchetto truffle is unique in the wild truffle world because they can be any of a wide variety of colors: brown, orange, tan, black or anything in between. Thus, color is not a good indicator of freshness. Instead, look for a firm texture and a strong truffle aroma.

When figuring out how many ounces of fresh European truffles to buy, we usually recommend a serving size of 5-7 grams of fresh truffle per dish per person.

Season: January-March

Region: Italy

Storage:
See How to Store Fresh Truffles (also includes long-term preservation suggestions).

Shelf Life:
Up to 1 week.

Tip: Bianchetti truffle can be used as you would white Alba truffles in a host of recipes.
White truffles are usually very thinly sliced so their potent flavor can be distributed throughout a dish. While the traditional tool of choice for this is an actual truffle slicer, in a pinch you can also use a sharp knife or a mandoline.

Delicately shaving spring white truffles over hot white truffle risotto, polenta with pot roast, egg dishes and pasta dishes, elevates them to stratospheric heights. Bianchetti truffles match beautifully with butter, cheese (especially parmigiano reggiano), chicken, veal and lobster. Try making this white truffle aioli recipe as a condiment for the world’s most exclusive sandwich or burger.

Many truffle purists insist that spring white truffles should only be used raw as a final touch to a dish, as their flavor is very heat sensitive. The warmth of freshly cooked food will awaken their aroma and complex taste, but actually cooking them can destroy what makes them special.

We usually recommend a serving size of 5-7 grams of fresh truffle per dish per person.

Instructions for use and storage of the white Bianchetto truffle:

Don’t cook for long periods of time or over excessive heat.
Shave over dishes at the end of the preparation or when plating.
The heat from your dish will bring out the aroma and flavor of the truffle.
Store in the refrigerator wrapped in a paper towel.
Some natural surface mold may appear and can be brushed off with a small brush.

Not sure where to start? Start by shaving over pasta with a mild cream sauce, over an egg omelet, or stuff thin slices between a chicken’s skin and meat before roasting. The possibilities are endless, and results will be sheer perfection.

Growing white Bianchetto truffle- Tuber borchii

Tuber borchii is an edible truffle with excellent culinary qualities, commonly called bianchetto (whitish truffle).

Bianchetto has a size of a pea to an egg and its color ranges from pale yellow to reddish brown. The peridium is smooth or finely pubescent, especially in the gaps. That is why it is confused, accidentally or deliberately, the Piedmont white truffle (T. magnatum).

It is collected from winter to spring (January 15-April 30 in Italy), unlike the T. magnatum is collected in autumn and early winter. Its market price is around 300-400 € / kg.

This truffle fruits throughout Europe, from Finland to Sicily and from Ireland to Hungary and Poland. In the Iberian Peninsula, T. borchii has been found in Andalusia, Castilla León and Portugal.

white Bianchetto truffle has a broad ecological adaptability. While preferring sandy limestone soils, typical of coastal areas, also fruits in natural areas of black truffle (Tuber melanosporum) at more altitude. Grows well on soils of pH 7 to 8, and in subalkaline pH 6-7, although occasionally as low as pH 5.2.

The climate varies from cold temperate to Mediterranean, with precipitation rates ranging from 600 to 1600mm.

white Bianchetto truffle can live associated with a wide range of host trees like holm oaks, cork oak, hazel, poplar, chestnut, linden, alder and conifers such as pines and cedars.

Conclusions

Although white Bianchetto truffle is less precious than T. magnatum or T. melanosporum, there are several reasons why it is worth their cultivation.

Fast Fruiting plantations, at 4 years in pines.
It has a high ecological adaptability.
Low specificity of host plant and therefore high variety of trees for cultivation.

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