A truffle with an intense flavor and a very ancient tradition, an excellent ingredient for delicious recipes, it is widely used raw. Its optimal use, however, is as a cream, in butter and in the filling of pasta dishes.
The bianchetto truffle is often called the “younger brother” of the white truffle because it is less known, but no less appreciated by those who taste it. The “tuber albidum Pico” is also called in different ways (bianchetto, marzuolo, pine forest truffle) depending on the color and maturation.
Found in many areas of Europe from January to April, in Italy it is found throughout the territory, in areas with different environmental characteristics. The carpophore is small to medium in size, the peridium is smooth, yellow ocher, brown-rust or orange, often spotted. The color of the gleba changes from the whitish of the immature specimens to the dark brownish red of those that have reached maturity, with coarse, shaded white ocher veins.