The Tuber Borchii is spread throughout the Italian peninsula, from coastal areas on sandy soils, where is particularly abundant, from over 1000 meters a.s.l. in limestone and clay soils.
The peridot is smooth and the color can vary between white ocher and burnt orange or very dark. The gleba is whitish at first, then with maturity it takes on a reddish-brown color. It presents veins rather wide but sparse, branched, whitish which then turn brown, with the passage of time.
The scent is penetrating and reminds to garlic, and its taste, not particularly pleasant, sometimes makes the product indigestible even after cooking.
It is one of the rustic defined truffles, whose price is lower than the famed white truffle and prized black. Despite the affordable price, it is able to make special and tastly even the simplest recipes with its characteristic aroma that can also flavor the salad or the homemade broth.
Sale: from January 15 to April 30 about
The marzuolo truffle is known as bianchetto and it is much appreciated for its aroma and for its price, much lower than the white truffle.
The peridot is smooth and the color varies between white ocher and burnt orange. The Glebe is initially whitish, becoming reddish as it matures. It presents veins rather wide but sparse, branched and whitish.
Emilia Romagna, Tuscany, Umbria, Marche, Lazio, Campania, Molise
from January to April
Generally black pine, stone pine, maritime pine, Aleppo pine, cedar, oak, turkey oak, oak, poplar, willow
The Black Truffle (Tuber melanosporum Vittad.), also known as Black Truffle of Norcia, with his intense aroma and strong but balanced flavor, became the “king of the table”, and it is considered the most valuable after the white truffle
Tuber aestivum, better known as summer truffle or more as Scorzone , because of its rough bark, is a good truffle, even if many don’t sufficiently appreciate it for its delicate aroma of porcini mushroom.
The black winter truffle (Tuber Brumale) is also known with the name of Brumale, and it is often confused with the black truffle: certainly less expensive but still a great condiment for main courses.
The white truffle is considered the truffle par excellence because of its considerable commercial importance. Thanks to the fact that it grows in abundance in Piedmont, it is also called Alba truffle or truffle of Piedmont