Carpaccio of Summer Truffles consists of slices of summer truffle pickled in brine , no artificial flavors and no preservatives added . The summer truffle ( Tuber aestivum Vitt ) after collection is cleaned , boiled , cut into slices and then preserved in its cooking water . Ideal for bruschetta , sandwich
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|Ingredients||Summer Truffle (,Tuber aestivum, Vittad), extra virgin olive oil, salt, aroma.|
|Net weight||80g e 2,8oz|
|Energetic average value per 100g of product||1144,36 kJ - 436,42 Kcal|
|Fats Saturated fats (average per 100g )||4,05 g|
|Fats ( lipids ) tot. (mean value per 100g of product )||28,32 g|
|Carbohydrates (average per 100g )||0,49|
|Sugars (average per 100g )||0,49 g|
|Proteins (average per 100g )||4,20 g|
|Salt (average per 100g )||1,50 g|
|Price per Kg||175|
The black summer truffle is also called "Scorzone" as it has a rough bark and warty. And 'characterized by an aromatic scent and a delicate and pleasant taste, a bit' nutty and porcini. The black summer truffle is suitable to be kept as it maintains good flavor and aroma; It is important, however, that the procedures for collection and storage are carried out in the most correct and expert. Cooking does not affect but rather strengthens its organoleptic properties. These features, combined with lower cost than those of the black truffle from Norcia, make the Black Summer Truffle ideal for use in the kitchen even daily. Scorzone is harvested from May to August (from which the name of Summer), but due to pickling can be enjoyed all year round. Carpaccio of Summer Truffles is also ideal for seasoning bruschetta, crostini, pasta, risotto, polenta and eggs and to enrich sauces, stuffings, meat stews and grilled meats. Also use its liquid. They recommend 15 to 20 grams per person.
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