Why you should love it
How to use it
raw or in cooking
The white or marzuolo can be considered the small brother of the most famous white truffle. In fact, it grows immediately after white. Similar to this but be careful not to confuse it. It has, by nature, a much smaller size that rarely exceeds the size of an egg. The Peridio (peel) is clear, tending to hazelnut. The Gleba instead of a well -marked brown, crossed by whitish veins, rade and thick.
Like the white truffle, it is sliced on first courses but also seconds of earth. Another similarity with white is that it is used raw while not recommending it to be used in long cooking; These would eliminate the characteristic agglaceous flavor and the fungal perfume that make it unique and versatile. In Tuscany it grows mainly along the coastal band where there are numerous pine forests. In the hinterland, however, we can find it in oak woods.