Bianchetto Spring Truffle (Tuber Albidum Pico)

Bianchetto Spring Truffle (Tuber Albidum Pico or Tuber Borchi Vitt.) Availability: Jan.-April The various Italian names attributed to this truffle are due to its color, the period in which it ripens and the habitat in which it is found. The fruity body is small to medium sized, ranging from the size of a pea to that of an apricot. The skin is smooth, variable in color, ranging from ochre-yellow to rust-brown or orange brown, and is often spotted. The period for ripening runs from January to April. It can be found in all areas of Italy in markedly diverse environmental conditions.

Fresh Truffle Storage and Handling:  After buying fresh truffles, your precious purchase should be cleaned of any earth by rubbing it gently with a small brush, such as a toothbrush, under running water. Fresh truffles are living, delicate organisms that must be consumed as soon as possible as they tend to dehydrate (at room temperature they lose 1-2% of their weight every day) and lose their scent. To properly store your truffle, before or in between uses, wrap it in a dry paper towel, which you should change every day. Then place the truffle in a glass jar, close tightly and store in the least cool part of the refrigerator somewhere between 39-46 degrees Fahrenheit. This storage method guarantees the quality of a prized white truffle will stay for at least a week and that of a black truffle for two weeks.