Finely cut truffle slices are marinated in the finest olive oil and topped with a pinch of salt. Only the best quality of summer truffles are used, which have a dark appearance. Perfect in salads, with pasta, in sauces, in risotto, with cheese, meat and fish. Our Italian black summer truffles (Tuber Aestivum) are harvested towards the end of the season, typically during August, when they have reached their best flavor profile. We then shave them into “carpaccio” thin slices, soak them in a brine, and preserve them in olive oil, which extends their shelf life to at least 12 months. Our customers can therefore enjoy them all year round! “Carpaccio” is an Italian word used to describe slices that are shaved very thin, which is the perfect form for our black summer truffles to be enjoyed. They are therefore ready to be served and enjoyed as an appetizer, or ready to be incorporated into your recipe. The olive oil they are preserved in is also ready to be used for sautéing or as a base for your sauces and dressings. For breakfast, they are a beautiful addition to your omelet or boiled egg. Pour some of the oil into your pan, prepare your omelet, and at the end add a few slices of truffles. Bon Appetit! … Or cut your boiled egg into slices, add some of our truffles carpaccio to each piece, and enjoy them with fresh baguette and your fresh morning vegetables. For lunch, from your simplest plain pasta enhanced with thin slices of our flavorful black summer truffles, to your complex truffle cream pasta, the possibilities are many! Cook your favorite cut of pasta (we recommend linguine), in another pan, pour some of the olive oil from the jar and sauté a few cloves of chopped garlic, depending on how much pasta you would like to serve. Drain the cooked pasta and add it to the pan on medium heat, mixed it with the oil and sautéed garlic. Turn off the heat and add the truffle carpaccio to mix it with the pasta, oil and garlic. Add ground salt and pepper to taste ... serve!
