fbpx
Let’s know truffles: bianchetto fresco
20409
post-template-default,single,single-post,postid-20409,single-format-standard,theme-bridge,bridge-core-2.7.4,woocommerce-no-js,yith-wapo-frontend,qode-page-transition-enabled,ajax_fade,page_not_loaded,, vertical_menu_transparency vertical_menu_transparency_on,qode-title-hidden,vss_responsive_adv,vss_width_768,footer_responsive_adv,columns-3,qode-theme-ver-25.9,qode-theme-bridge,qode-wpml-enabled,wpb-js-composer js-comp-ver-6.6.0,vc_responsive

Let’s know truffles: bianchetto fresco

Its scientific name is Tuber albidum Pico or tuber bronchii vittad., but it is also called marzuolo because it is collected in the last months of winter and early spring, from 15 January to 30 April.

It resembles the white truffle but differs from it for some essential elements, outwardly the shape is similar, that is to say irregular with smooth protuberances, but the color of the bianchetto is much darker, dark gold for a mature truffle, and sometimes also light brown. The dimensions are reduced, it reaches up those of a hen’s egg, more or less.

It is typical of Tuscany, Emilia Romagna, Marche and Umbria, and grows in broad-leaved and coniferous woods.

In the kitchen?

Like all truffles, just after the wood, it is in its favorite environment, and is perfect for those who love intense aromas because it has a pleasant and pungent smell, slightly spicy and garlic like.

It goes perfectly with croutons, bruschetta, pasta dishes, soups, eggs. And if you like cheese or butter then bring them together without fear! But there’s more, by virtue of its flavor this truffle is fine even with fish!

To preserve its aroma should not be subjected to long cooking. Enjoy!

No Comments

Post A Comment

Shopping cart
There are no products in the cart!
Continue shopping
0