The bianchetto truffle is a very interesting variety among the family of truffles. The tuber borchii vitt is highly sought after in the Marche. Outwardly it can be confused with the white truffle, their appearances are very similar, but the scent is not as strong, while maintaining its intense and pleasant flavour. The tartofaner and his trusty hound look for bianchetto truffle between January and April, and it can be found in the hilly areas and particularly close to trees such as pine, oak, poplar and hazel.
Truffles are very abundant in the upper valley of Metauro and have always been considered the kings of the culinary arts; that is why the places where truffles grow are carefully kept secret by collectors. The history of Longhi Tartufi began in the '60s in Urbania, where Domenico Longhi opened a small truffle industry by capturing the collection of “the tartofaner”. Some of these "jewels" were processed and shipped to big cities such as Rome, Milan and Genoa. The small family business has gradually grown over the years, and it continues to increase thanks to the hard work and dedication of the new generations. Showing great love for the land and indissoluble attachment to tradition, Longhi Tartufi gives special attention to the selection of truffles, to offer consumers high quality products processed according to traditional family recipes.
General Information: Truffle Sauces are delicious both au naturel and added to meals during the final stage of cooking. How to eat: Great spread on toasted bread or canape to serve delicious appetizers. Perfect for season pasta: just slightly heat them up in a pan with the addition of a drop of pasta cooking water, to make them more fluid. Once cooked and drained pasta, according to the specific cooking suggestions, add it to the truffle cream chosen and blended for a few minutes over medium heat.