Italian Bianchetto Truffles
Estimated Inventory, oz : 0
Description/Taste
Bianchetto truffles vary in size and shape, depending on the climate, weather, and soil composition, but they are generally smaller than other truffle species. Most Bianchetto truffles average 1 to 3 centimeters in diameter and around 15 grams in weight, similar to the size of a quail egg. The truffles typically appear round, lopsided, or irregular, and the exterior is velvety, firm, and lightly textured. One distinct trait of Bianchetto truffles is their ability to be found in a wide array of colors. The species is initially ivory to white, darkening to shades of tan, brown, orange-brown, and brown-black with red-brown patches and markings. This broad color variation leads Bianchetto truffles not to be determined by what they look like; instead, they are judged on their aroma and firmness. Underneath the surface, the truffle’s flesh is spongy, tender, and fresh, showcasing a branching network of white to cream-colored veins twisting through grey-brown flesh. These veins are characteristically coarser than other truffle species and darken over time to red-brown tones. Bianchetto truffles release a soft aroma that resembles a mixture of dried mushrooms, earth, barley malt, fermented cheeses, and garlic. The truffle’s scent is one of the major contributing elements to culinary dishes, but the flesh also shares a similar flavor profile when consumed, emitting a delicate blend of savory, umami-filled, garlicky, nutty, and cheesy nuances.
Seasons/Availability
Bianchetto truffles are available in the winter through mid-spring, with a peak season from February through April.
Current Facts
Bianchetto truffles, botanically classified as Tuber borchii, are a seasonal culinary delicacy belonging to the Tuberaceae family. The species is native to Europe and is foraged from the ground around various trees, mainly oaks and pine. Bianchetto truffles form a symbiotic relationship with the tree’s roots, and the truffles are hand-harvested by foragers with specially trained animals to smell the species underground. Throughout Europe, Bianchetto truffles are often compared to the prestigious White Alba truffle, also known as the Italian White Winter truffle, Tuber magnatum. It is said the two truffle species share a somewhat similar flavor, and the Bianchetto truffles arrive late in the season after the White Alba truffle season has ended. Bianchetto truffles have not acquired an exclusive, premium reputation like White Alba truffles, but the species is valued among chefs and truffle enthusiasts for its wide availability, affordable price, and ability to be commercially produced. Bianchetto truffles are known by several regional names, including Marzuolo truffles, Italian Spring White truffles, Tuscany White Truffles, Bianchetti truffles, and Cercuse truffles. The species is only available for a limited season each year, and their short shelf life leads the truffles to be a treasured flavoring in culinary dishes.
Nutritional Value
Bianchetto truffles are not traditionally viewed as a nutritional source as they are used sparingly in culinary dishes and have not been extensively studied for their properties. Truffles have been known to contain low amounts of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, and calcium to build bones and teeth. Truffles also provide minimal quantities of phosphorus to repair cell tissues, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, antioxidants to protect the cells against free radical damage, and other nutrients, including magnesium, vitamins B1 and B2, and manganese.
Applications
Bianchetto truffles are valued for their robust aroma and delicate garlic-like flavor. It is important to note that Bianchetto truffles should be used fresh as the truffle’s scent, comprised of volatile compounds, is destroyed when cooked. Most chefs prefer to shave, grate, sliver, or thinly slice the truffle as a finishing element over dishes, lightly warming but not cooking the pieces to enhance the sensory experience. Bianchetto truffles should be lightly wiped with a damp cloth and dried before use. Once cleaned, around 5 to 7 grams of the truffle is shaved onto an individual dish. Bianchetto truffles are often incorporated into dishes with fatty, rich elements, wine or cream-based sauces, oils, and neutral ingredients such as potatoes, rice, and pasta. The truffles are infused into butter, oils, sauces, and spreads such as aioli or used to flavor salt and honey. They are also shaved into salads, tossed into vegetables, or used to flavor meat-based dishes. One of the most popular uses of Bianchetto truffles is shaving them fresh into pasta or risotto. The species is also sprinkled over fried eggs and omelets, mixed into mashed potatoes, or used to flavor casseroles. Bianchetto truffles pair well with cheeses such as Parmigiano-Reggiano, brie, and gouda, meats such as veal, poultry, and beef, seafood including lobster, scallops, and crab, and herbs such as tarragon, basil, and chervil. Bianchetto truffles will last 3 to 5 days when wrapped in a paper towel to absorb excess moisture and stored in a container. Using the truffles immediately after purchase is recommended for the best quality and flavor.
Ethnic/Cultural Info
Bianchetto translates from Italian to mean “whitewashed” or “whitish.” The truffles acquired this peculiar name from their similarities to White Alba truffles. Bianchetto truffles share a similar color to White Alba truffles when young, but as they mature, they grow darker in color. This is the reasoning behind the truffle’s semi-white name. The truffles are white but become much darker than the Italian White Winter species. Bianchetto truffles are less celebrated than White Alba truffles, but they are promoted and honored at an annual gathering in the town of Certaldo in the commune of Tuscany, Italy. The festival, known as a sagre in Italy, is called the Marzuolo Truffle Festival, another common name for Bianchetto, and it is held on several weekends throughout the month of March. The celebration was established by the Valdelsa Hills Truffle Hunters Association in 1992 and was created to highlight and protect the region’s locally foraged truffle species. During the festival, Bianchetto truffles are featured in carefully crafted dishes curated by local chefs, and crowds gather to participate in truffle-centric lunches and dinners.
Geography/History
Bianchetto truffles are native to Europe and have been growing wild since ancient times. Much of the species’ history is unknown, but mycologist Carlo Vittadini gave it its botanical name in 1780. Bianchetto truffles thrive among the roots of several types of trees, including species in the Oak family, Chestnut, Pines, Cedars, Hazel, Hornbeams, Poplars, Beeches, White willow, Spruce, and Alders. The truffles develop close to the surface and sometimes can be revealed due to weather and soil erosion. Bianchetto truffles are typically found in clay, sandy, calcareous soils in coastal low-level elevations between 200 and 1,000 meters above sea level. Today, Bianchetto truffles are foraged from wild populations and are also cultivated by inoculating specific trees throughout Europe. The truffle species is widely found in regions of Italy, including Marche, Tuscany, Piedmont, Emilia-Romagna, Toscana, Sicily, Umbria, Abruzzo, Lazio, Campania, Puglia, and Molise. Bianchetto truffles are also found throughout the Iberian Peninsula and are scattered in populations of various sizes in the United Kingdom, France, Poland, Finland, Hungary, and other European countries with forests containing the above-listed tree species. When in season, Bianchetto truffles are found through local markets, specialty retailers, and select distributors and are sold domestically and exported worldwide.
Recipe Ideas
Recipes that include Italian Bianchetto Truffles. One
is easiest, three is harder.| Villa Magna Tartufi |
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Cream and Bianchetto Truffle Crostino |
| CBC |
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Mark McEwan's Mushroom Risotto |
