White spring truffle

White spring truffle (lat. Tuber borchii vitt) is an Italian truffle that's spread throughout the peninsula, from sandy to limestone and clay soils. The exterior is very similar to that of Tartufo bianco d'Alba, but luckily, they don't ripen at the same time – this one is harvested from January to the end of April.

Bianchetto has a smooth and pale-white surface, while the interior is reddish-brown with rough, wide, and branched veins that are whitish but turn brown over time. The aroma is intense (but not as intense as that of the real white truffle) and reminiscent of garlic, while the flavor is not particularly pleasant.

When cooked, Bianchetto might become indigestible. The price of this truffle is lower than that of the famed white truffles and prized black truffles. It's recommended to use it in salads or homemade broths.