Summer Truffle Carpaccio

This black summer truffle carpaccio (Tuber aestivum) is cut into very thin slices, then preserved in extra virgin olive oil. The truffle keeps its beautiful marbling and all its elegance on the plate. A delicate aroma, between fresh mushroom and hazelnut, that enhances without ever overpowering. Lay it at the last moment over fresh pasta, burrata, beef carpaccio, a white pizza or a soft-boiled egg. Restaurant plating in seconds.