Black Summer Truffle Carpaccio in “Extra Virgin Olive Oil”

The carpaccio is prepared with 100% Black Summer Truffle (Tuber EAestivum Vitt.) called “Scorzone” as it has a rough rind and is preserved in extra virgin olive oil. The summer truffle lends itself to this type of processing as it maintains its organoleptic characteristics well; the procedure ensures maximum yield. To be used fresh, to garnish pizzas, bruschetta, first courses, meat or eggs.