Bianchetto, the spring white truffle

The bianchetto or marzuolo truffle (Tuber borchii) is the white truffle of late winter and spring. When the Tuber magnatum season ends, it takes over, from mid-January to about April.

It is smaller than the Alba truffle, with a pale to reddish skin and a strong, punchy aroma with a pronounced garlic note. Unlike Tuber magnatum, it copes well with gentle heat.

Thanks to its much lower price, bianchetto is ideal for truffle butter, sauces and pasta, and a great way to serve white truffle outside the main season.