Truffle carpaccio

The most consumed truffle in the Italian culinary tradition, preserved in oil, without preservatives or colorants, so that its internal grain, its perfect maturation and the beauty and integrity of its slices guarantee the same elegant and refined sensation obtained with fresh truffles. Its fragrance and delicate flavor, similar to those of the black truffle but more subtle, will open up an extraordinary range of gourmet possibilities, far beyond the classic restaurant dishes. Pastas, broken eggs, polenta, tartars, lamb, grilled octopus... and even desserts! Truffled egg flan, chocolate and truffle mousse, truffled chocolate cheesecake...