Known as Marzuolo or Bianchetto, this seasonal truffle (Tuber borchii / Tuber albidum) marks the transition from winter into early spring. Less famous than black winter truffle, yet deeply respected by chefs, it is prized for its bold, aromatic intensity and unmistakable character.
 
Marzuolo offers a powerful, alliaceous aroma — spicy, sharp, and expressive — with earthy undertones that develop beautifully when paired with warm fats. Its flavour is assertive rather than subtle, making it an ideal choice for dishes built around butter, cheese, eggs, and fresh pasta, where its intensity can fully unfold.
 
Unlike white truffle, which it is often mistakenly compared to, Bianchetto reveals a distinctive warm interior tone — moving from pale ivory into deep bronze, frequently marked by a pronounced blood-orange coloration — a visual signature that immediately sets it apart when sliced.
 
Origin & Terroir
Our Marzuolo truffles are sourced from selected regions of southern Italy, including Calabria, Puglia, and Basilicata. These areas are characterised by calcareous soils and mixed woodland environments, where seasonal temperature shifts support the development of Marzuolo’s distinctive aroma and structure.
Each truffle is selected for freshness, aromatic strength, and culinary performance.
 
Season & Use
Harvested from January through April, Marzuolo is the truffle that bridges the darkest months of winter with the arrival of spring. It is well suited for shaved or finely grated use over warm dishes, where its aromatic oils are gently released.
 
Fresh truffles arrive weekly at our Helsinki shop & restaurant.
Bianchetto (Marzuolo) Truffle Pre-order only.