It is white truffle’s less important parents, for which it is often mistaken by non-expert noses. Less smelly than white truffle and generally smaller, it has a marbled gleba with whitish and white-reddish veins on a brown-reddish background. Surface is smooth, also whitish o yellow and light brown.
Cooking Tips: great addition for Farro salad and perfect to make a truffle sauce to dress any kind of preparation.
| Weight | 50g, 100g, 250g, 500g, 1kg |
|---|---|
| Scientific name | Tuber Borchii Pico |
| Allergens | Nobody |
| Size | Mixed size from about 15g up to a maximum of 50g |
| Format | Whole |
| Place of storage | Refrigerator (0 ° C / + 4 ° C) |
|---|---|
| Type of Truffle | Spring White Truffle |
| Collection period | January 1st – April 30th |
| Region of Production | Exclusively Tuscany, Italy |
| Perfume | Intense and aromatic |
| Flavor | Determined but balanced, tending to sweet |
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