borchii

Borchii commonly refers to the truffle species Tuber borchii, an edible ectomycorrhizal fungus in the family Tuberaceae. The species is also known by common names such as the borchii truffle or bianchetto in Italian. It was described in the 19th century and is distinguished from other white truffles by its fruiting patterns and aroma.

The fruit body is small to medium, typically 1 to 4 centimeters in diameter, with a pale to light brown exterior that may bear shallow, wart-like projections. The interior flesh (gleba) is initially white or pale yellow and gradually becomes olive-brown with maturation. Fresh specimens often have a distinct, aromatic odor that is milder than that of the highly prized Tuber magnatum but still characteristic and appealing to truffle foragers.

Borchii truffles form ectomycorrhizal associations with the roots of various broadleaf and conifer trees, including oaks, pines, hazels, and lindens. They are found in parts of southern and central Europe, with a preference for calcareous soils and temperate climates. Fruiting occurs mainly in late winter to early spring, often following periods of rainfall.

In cultivation, Tuber borchii is one of the more tractable truffle species and has been grown in inoculated orchard systems in Europe and other temperate regions. It is harvested using trained dogs or pigs and is traded for culinary use, where it is shaved or grated over dishes such as pasta, risotto, and eggs.

See also: Truffle, Tuber species, Mycorrhizal fungi.