tHE TRUFFLE
The Tuber Albidum Pico, commonly known as Tartufo Bianchetto or Marzuolo, is a variety of truffle that is distinguished by its sharp and pungent character.
This little treasure of Italian gastronomy offers a unique culinary experience, bringing with it the scents and flavors of spring. In this article, we will explore the unique characteristics of Tuber Albidum Pico, from its symbiosis with different tree species to its organoleptic peculiarities.
PERIDIUM (OUTER PEEL):
- Smooth;
- Off-white color in young specimens;
- As it matures it becomes darker with russet speckling.
GLEBA (INNER PULP):
- Initially whitish;
- As it matures, it becomes tawny and then purplish-brown;
- It presents coarse white veins.
DIMENSIONS:
- It does not reach a large size;
- Typical maximum weight: 40-50 grams.
The Bianchetto Truffle is harvested from January 10 to April 15, with peak ripeness and aroma in March, hence the vernacular name "marzuolo."
Tuber Albidum Pico is known for its versatility in terms of symbiosis with different tree species. Here are the main plants with which it enters into symbiosis:
COASTAL ZONE PINES:
- Lodgepole pine (Pinus pinea);
- Maritime pine (Pinus pinaster);
- Aleppo pine (Pinus halepensis).
PINES OF THE HILLSIDE AREAS:
- Black pine (Pinus nigra);
- Laricio pine (Pinus nigra var. laricio).
EXOTIC PINES:
- Exalted pine (Pinus excelsa);
- Strobe pine (Pinus strobus).
OAKS:
Of mesophilic forests:
- Oak (Quercus sessiflora);
- Turkey oak (Quercus cerris).
Of xerophilous forests:
- Downy oak (Quercus pubescens).
ITartufo Bianchetto is distinguished by its unique flavor profile:
- Aroma: Decisive and pungent;
- Taste: Intense, with garlicky notes;
- Evolution: The aroma intensifies as it matures, reaching its peak in March.
To enjoy the flavor of Tuber Albidum Pico year-round, LA RUSTICHELLA offers a selection of quality products:
White Truffle Olive Oil: Perfect for seasoning pasta, risottos or salads;
White Truffle Sauce (Paté): Ideal as an appetizer or to enrich pasta dishes;
White Truffle Coarse Salt: A luxurious touch to flavor your favorite dishes.
These products capture the essence of the Bianchetto Truffle, allowing you to enjoy its unique aroma in every season.
Tuber Albidum Pico has a more intense and pungent aroma, while Tuber Magnatum Pico is known for its more delicate and complex scent.
Yes, unlike the White Alba Truffle, the Bianchetto Truffle can be successfully cultivated in artificial truffle beds.
Wrap it in paper towels, changing it daily, and store in an airtight container in the refrigerator. Consume within 1 week.
Yes, its strong aroma goes well with mild-flavored fish such as sea bass or sea bream.
Because it reaches peak maturity and aroma in March.
Tuber Albidum Pico, with its strong character and versatility in cooking, is a treasure of Italian spring gastronomy.
Its ability to grow in symbiosis with different tree species makes it a relatively more accessible truffle than other rarer varieties.
Whether enjoyed fresh during its short season or through quality products such as those offered by LA RUSTICHELLA, Tartufo Bianchetto is capable of bringing a touch of sophistication and intensity to any dish.
Explore our range of white truffle products at LA RUSTICHELLA.
From our flavored oils to our creams, each product is made to capture the authentic essence of Tuber Albidum Pico. Bring the intense, pungent flavor of the Bianchetto Truffle to your favorite dishes with LA RUSTICHELLA's quality guarantee!
