De Latijnse naam van de Bianchetto truffel is Tuber borchii. De Italiaanse botanicus Vittorio Borchii bestudeerde deze truffel en de soort is naar hem vernoemd.
Karakter van de bianchetto:
Sterk, gassig, knoflook, bobbelig, buitenkant, heftig, dierlijk robuust,stoer
Na en paar dagen mildere geur!!!!!!!!!
Giovani Pacioni, Truffelpofessor van de Universiteit van L’Aquila:
Tuber borchii is characterized by its intense and decisive aromas. In addition to the characteristic notes reminiscent of plants belonging to the Liliaceae such as garlic, shallot, chives, it is characterized by a strong sulphurous note, often accompanied by hints of undergrowth. In mature specimens there are often delicate notes reminiscent of musk and lily of the valley.
Alexis Guerin (truffle researcher from New Zealand):
I often use the term garlicky to describe borchii even though this is by far not good enough. Sometimes, I say the aroma is very smooth and roundish, pleasant, chocolaty even where very ripe. I like it very much but it’s hard to describe. I like that the aroma persists in your nose a few minutes after having a borchii scrambled eggs, for example.
Borchii diffuses very nicely in butter (no need to mix the truffle with the butter, just leave them together, not touching, in a sealed box): it is so nice! I agree that it can be quite sturdy. The taste is less than the aroma (sensitive to overheating) in my experience.
In NZ borchii sells for NZ$2,500 to $3,000 per kg. It is almost as expensive as T. melanosporum.