White Spring Truffle (Tuber Borchii Vitt.)

Widely used in international gastronomy the White Spring Truffles (Tuber Borchii Vitt. ) is very similar in taste to the famous white winter truffle but it is somewhat less powerful in aroma and flavour. Revered across Central Italy, where is also called Marzuolo or Bianchetto (Whitish), unlike other types of truffle, it has a fairly smooth, pale skin, which ranges in colour from ochre to reddish depending on its ripeness and the terrain in which it is harvested. The flesh, on the other hand, is light tending to buff-coloured up to brown, with a few large white veins. These veins are whitish when it is young, and more reddish as it ripens. Its shape tends to be rounded if the truffle has grown in sandy areas, sometimes irregular, with a bumpy surface. The average size of this truffle is rather small, like a hazelnut or slightly larger, but it can be as large as a hen’s egg.

From: £35.00

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