Carpaccio of Summer Truffles 50 g.

The Black Summer truffle is also called “scorzone” as it has a rough and warty peel. It is characterized by an aromatic perfume and a delicate and pleasant flavor, a little nutty and porcini.
The Black Summer Truffle lends itself to being preserved as it maintains its aroma and flavor well; it is important, however, that the collection and storage procedures are carried out in the most correct and expert way. Cooking does not affect but rather strengthens its organoleptic properties. These features, combined with a lower cost than those of the Norcia Black Truffle, make the Black Summer Truffle ideal for use in the kitchen even every day.
The scorzone is harvested from May to August (hence the name of Summer), but thanks to the conservation in brine it can be enjoyed all year round.
The Summer Truffle, after harvesting, is cleaned, boiled, cut into slices and finally stored in its cooking water. The procedure ensures maximum yield of the truffle.

Ways of Use
The Carpaccio of Summer Truffles is also ideal for seasoning bruschetta, crostini, pasta, risotto, polenta and eggs and for enriching sauces, fillings, meat stews and grilled meats.
Also use its governing liquid.
We recommend 15-20 gr per person.

Ingredients
Sliced ​​Summer Truffles (Tuber aestivum Vitt) 100%, truffle sauce, salt.