Carpaccio of summer truffle Tuber aestivum is an ingredient that gives dishes a special character.
The truffle is harvested in Teruel from May to August. This truffle appetizer is ideal for pizza, timbales, foie gras, and tapas. The earthy flavor of the truffle harmoniously combines with the softness of olive oil.
Add the carpaccio to pasta, eggs, rice, or timbales. It pairs well with meat dishes: goulashes, minced meats, and meat sauces. The oil in which the truffle is stored can also be used – an absolute and natural flavor enhancer.
Weight: 50 g
