White spring truffle (Tuber borchii)
It is irregularly spherical in shape, knobby with bumps like a potato. It is off white in color and after it ripens it turns to ochre-brown, often spotted with reddish spots.
The flesh is off white, and it matures to beige, rust-brown marbled with large white veins reaching up to the perimeter.
Even though it is considered to be of lower quality than that of the white winter truffle, when used in cooking the results are excellent.
|Availability||February to April|