* The price depends of the availability of the daily harvest.
Season: from January to April
Tuber borchii is an edible truffle with excellent culinary qualities, commonly called bianchetto. It is also known as the “cousin” of the White Magnatum Pico truffle. The aroma of Bianchetto is light at the beginning, then tends to garlic tones later on. The flavor is a bit spicy with mushroom notes.
Borchii has a smooth and clear rind, the nuances of the coating range from light ocher to dark orange. It is used to flavor traditional recipes and menus, amazing for first courses of meat and fish.
The truffle should only be cleaned a few minutes before using it, under coldwater with a small brush.
As the truffle's quite delicate, you don’t want to lose precious chunks of it, so be sure to clean the truffle gently.
To get the most out of a white truffle, it's best served as simply as possible—not cooked, but grated or finely slicedover a warm dish, which brings out its aroma.
Ideal with pasta, rice, eggs, raw meat dishes and fish dishes.
To appreciate the taste of the truffle at its best it should be consumed as soonas possible (in a few days).
Wrap each truffle in paper without removing the ground dirt.
Change the wrapping every day.
Store in the fridge (+2°C/+4°C) in a container which must be kept open to allow the truffle to “breathe”. The aroma released during the maturation tends to be absorbed by milk, butter, cheese and eggs stored near the truffle.
Every day a truffle is out of the ground, it loses some weight. As the truffle is a natural product this is a perfectly normal procedur of the natural development of truffles.
After the selection, truffle is arranged and transported in special cold containers.