Bianchetto Truffles
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Bianchetto Truffles (Tuber Albidum Pico) are a “Whitish” Truffle (“Whitish” translates to Italian as “Bianchetto) that can also be known as Blanquette Truffles, White Truffles, March Truffles, Marzuolo Truffles (“March” in Italian), Spring Truffles or Tuscan Truffles. The scientific name honors the Italian town of Alba, and Bianchetto Truffles are a fair substitute for White Italian Truffles found in the same region.

Raw, they have a sharp taste but when added to a fat like Cream, Butter or Oil, the flavor becomes closer to that of the rarified White Italian Truffle. The bulk of products labeled as containing “White Truffles” (Truffle Butter, Truffle Oil, Truffle Paste, etc. are made with Bianchetto Truffles.

Though they are more expensive, shop for Black Perigord Truffles at a reputable merchant like Urbani to make sure you are getting what you pay for.

Season

Bianchetto Truffles’ season runs from early January through April though.

Storage

Refrigerated fresh Bianchetto Truffles can last a week or two but they should be used as soon as practicable because they are better fresher.

Culinary Uses

Bianchetto Truffles are also classically cut into thin slices and heated with oil and Parmesan Cheese and slathered on starches, like toast, pasta or rice, or Salads. A common portion size is 1 oz. (30 g).

Substitutes

Sometimes a different whitish Truffles species (Tuber Borchii Vitt) is also called by the name Bianchetto Truffles. They are, similarly, a decent cost/benefit trade-off for White Italian Truffles.

Gluten Free

Yes

Low Fat

Yes

Low Calorie

Yes