Bianchetto Truffle

It is commonly called "bianchetto" or "marzuolo". It has a smooth whitish peridium or rind tending to fawn and light gleba or pulp tending to fawn to purplish-brown, with numerous branchy veins. It has slightly elliptical spores, regularly alveolar or reticulated in small meshes gathered in up to 4 axes. It gives off a scent slightly tending towards the smell of garlic. It ripens approximately from mid-January to mid-April.

Origin: Italy