The summer or Scorzone truffle (Tuber Aestivum Vitt.) It has a surface covered with protruding pyramidal warts black, sweet scent and gives off a delicate. The flavor is particularly suitable to be baked to flavour various dishes, appetizers, Pate, raw or cut very fine lamellae to enrich dishes such as pasta, meat, and cheese omelets. Used to flavor food stuffed galantine, and pizza. Collection period between June and November. Can be stored in refrigerator up to 15 days at 4Â° c/8Â° c, wrapped with paper towels and place in a glass jar, hermetically sealed. For purchases and orders please contact us by phone or by e-mail. Bianchetto truffle: (Photo Name: "MOST POPULAR on WHITEBAIT TRUFFLES" loaded) the Bianchetto truffle or Marzuolo truffle (Tuber Albidum Pico) is found primarily in coniferous (Pine and black pine) or mixed with calcareous and not too acidified. It has a smooth, lobata\gibbosa and with a color that can vary from white to dark ochre to Brown rossostro. The commercial value is accessible to all budgets having a much lower price of prized Tuber Magnatum Pico. Excellent for use with cooked, cut into fine strips to enrich dishes such as pasta, meat, and cheese omelets. Great on pizza. Collection period from January to April. Can be stored in refrigerator up to 15 days at 4Â° c/8Â° c, wrapped with paper towels and place in a glass jar, hermetically sealed.