Spring White Truffle

(Tuber Borchii Vittadini)

The Spring White Truffle (also known as March Truffle or Bianchetto Truffle) proves to be an ideal companion for dishes involving fine meats such as hare, pheasant, woodcock, and wild boar. Its aromatic complexity adds a touch of sophistication and flavor variety to every dish, elevating the culinary experience to new heights of taste.

Though not reaching imposing sizes, this truffle compensates for its modest stature with a bold gustatory personality. Its fruiting body, or tuber, exhibits an irregular shape, sometimes knobby, but devoid of basal prominence, giving the White Truffle a characteristic and intriguing appearance.

When paired with game meat, the White Truffle lends dishes a unique depth of flavor, thanks to its complex combination of earthy, slightly musky, and woody aromas. It’s as if each bite transports directly to the forest, with its enveloping scents and the call of the wild nature. Thanks to this synergy between White Truffle and game meat, every bite becomes a memorable gustatory experience, capable of satisfying even the most discerning palates.

Peridium: initially whitish in young specimens, becoming brown with rusty spots at maturity.

Gleba: initially whitish, later becoming tawny, and then brownish-violet.

Symbiotic plants: broad-leaved and coniferous.

Harvest period: January 15th – March 30th.