The Bianchetto truffle (Tuber borchii Vittadini) is one of the most famous wild truffles and is found abundantly in the Tuscany, Piedmont and Marche regions of Italy.
Bianchetto truffles are a “whitish” truffle (Bianchetto is Italian for “whitish”). Also known as Blanquette, Marzuolo (“March” in Italian) or Spring Truffles, Bianchetto truffles are a less expensive substitute for White truffles (Tuber Magnatum Pico) found in the same region. The season for Bianchetto Truffles typically runs from early January through April.
The aroma of Bianchetto truffles is similar to the much more expensive White Alba or Perigord truffle, although has a little more of a garlicky bite. At maturity, the exterior of the Bianchetto truffle turns light to reddish brown with irregular dark brown patches. Inside, the truffle becomes tawny to dark brown, interlaced with a network of white veins. Bianchetto truffles range in size from hazelnut to golf ball sized. Bianchetto Truffles can be used in many recipes calling for White truffles.
Fresh Bianchetto Truffles can last up to two weeks when refrigerated, but they should be used as soon as possible - the fresher, the better!