The white March truffle (also called Bianchetto or Marzuolo) has an outward resemblance to the white Alba truffle, and is therefore sold as such by many dishonest traders. White, purple-colored flesh. Latin: Tuber borchii
Available from mid-January to around the end of March/beginning of April (depending on the weather).
Import: Imported from Italy, the Marches and local surrounding
Distribution: Turkawka & Co. Tutti Tartufi, Rüterwiesstrasse 22a, 8125 Zollikerberg
Ideal for: The White March truffle is very suitable with asparagus. We recommend to grate the truffle with a parmesan grater in a pan with melted butter to set the flavor in the butter free. Any leftover truffle can be shaved on top of plate after serving. Also good for any kind of noodle dishes.