BIANCHETTO TRUFFLE (Tuber Borchii Vittadini)
The Bianchetto Truffle was originally found most commonly in Tuscany, Marche and Romagna, but now is cultivated across the globe.
Similar to the famed 'Alba' truffle or Tuber Magnatum, the Bianchetto truffle begins a shade of off-white but as it ripens takes on a reddish brown or purplish colour. Generally smaller than the Alba, a Bianchetto truffle can range from the size of a hazelnut through to a large walnut.
The flavour of the Bianchetto truffle is famously hard to put one's finger on; With hints of garlic and shallot, there are earthy and mineral notes and the aroma intense and strong.
Best served fresh, delicately grated or sliced over butter, croutons, bruschetta, but also eggs, pasta and risotto dishes and soups. Pairing well with hare, pheasant, wild boar and smoked salmon.
WHAT IS A TRUFFLE?
The truffle is the fruiting body formed when the fungal species is ready to reproduce. The ripe truffle carries millions of fertile spore, that may germinate when it breaks down in the soil.
Truffles begin to mature in late autumn or early winter, when aromas form, in readiness for discovery. They reach full maturity during the winter months.
Truffles are found just below, or sometimes breaking the surface, to approximately twenty-five centimeters deep depending on soil structure.
WHERE DO BIANCHETTO TRUFFLES GROW?
The Bianchetto truffle grows in coniferous and broad-leaved woods in symbiosis with pine, beech or oak. The terrain varies, from clayey limestone to sandy-silty and in summer it can also be found in very dry soils.
Harvesting takes place from July through to September in the Southern Hemisphere.