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White March truffle (Tuber borchii)
- Department: Ascomycota (Ascomycetes)
- Subdivision: Pezizomycotina (Pezizomycotins)
- Class: Pezizomycetes (Pezizomycetes)
- Subclass: Pezizomycetidae (Pezizomycetes)
- Order: Pezizales (Pezizales)
- Family: Tuberaceae (Truffle)
- Genus: Tuber (Truffle)
- Type: Tuber borchii (White March truffle)
- TrufaBlanса demarzo
- White tuber
- Truffle-Bianchetto
White March truffle (Tuber borchii or Tuber albidum) is an edible mushroom from the Elafomycete family.
External Description
White March truffle (Tuber borchii or Tuber albidum) has a delicate taste, and its appearance is represented by a fruiting body without a leg. In young mushrooms, the cap has a whitish color, and in the context it is dark with clearly visible white veins. As it matures, the surface of the fruiting body of the white March truffle turns brown, covered with large cracks and mucus.
Grebe season and habitat
White March truffle is common in Italy, bears fruit from January to April.
Edibility
The described mushroom is edible, however, due to its specific gastronomic qualities, it can not be eaten by all people. In terms of taste, white March truffle is somewhat inferior to white Italian truffle.
Similar types and differences from them
The described species of mushrooms is similar to white autumn truffles, however, the distinguishing feature between them is the smaller size of the white March truffle.