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.