DESCRIPTION
The marzuolo truffle, or more commonly bianchetto, is distinguished from the white truffle by its characteristic colour and smaller size. It is generally irregular in shape, with a smooth orange surface tending to rust. Inside, however, it has whitish gleba, darker in colour than the white truffle, with brownish tones and ivory-coloured veins.

HARVESTING PERIOD
From January to April

HARVESTING AREA
Emilia Romagna, Tuscany, Umbria, Marche, Lazio, Campania, Molise, Apulia, Basilicata, Abruzzo

SYMBIONT SHRUBS
Pine, cedar, downy oak, hazelnut

PRESERVATION METHOD
The marzuolo truffle, or bianchetto, should be stored in the fridge, wrapped in an absorbent paper, taking care to wrap each truffle individually. It will then be necessary to change the paper to prevent mould growth.  Such techniques allow the preservation of the marzuolo truffle for not more than five days.