Black Truffle Carpaccio

A best-seller in our product line, our black truffle carpaccio stands out for the size and quality of the black truffle slices.

The extra virgin olive oil contained in the product can be used to add more flavor to your truffle-based dishes.

Ideal for garnishing all dishes, both hot and cold, it is best served with scallops and fillets, omelettes, pizzas, and bruschetta.

Delicacy made in Molise by skilled masters.

How to cook truffle carpaccio

Use as a condiment together with the oil present in the jar to flavor any dish such as meat and fish carpaccio, bruschetta, crostini, tagliatelle, tortellini.

Use as a cold condiment or heat slightly to avoid losing the truffle flavor.

Ingredients : Black Truffle Tuber aestivum Vittadini 55%, extra virgin olive oil, salt, flavouring

Recommended dose 10 - 12 g per person.

How to preserve truffle carpaccio

The unopened jar can be stored at room temperature in a cool, dry place.

After opening, store in the refrigerator covered with oil and it will keep for a few days.

Recommended Recipe: Fettuccine with Truffles

Ingredients for 4 people

Preparation (15 min)

1. In a pan, heat the oil and butter together, melting it over low heat.
2. Add a clove of garlic to the pan with the oil and melted butter and brown it for a few minutes.
3. Then remove the garlic with a fork and turn off the heat.
4. Add the black truffle carpaccio, keeping some aside for decoration.
5. Let the dressing infuse with the heat off, gently stirring the truffle carpaccio.
6. Meanwhile, cook the egg fettuccine in plenty of salted water.
7. Drain them al dente.
8. Finally, add the truffle carpaccio dressing and mix thoroughly.
9. Serve the dish with plenty of raw black truffle carpaccio.

Tuber aestivum Vittadini