Affettato di Tartufo, Slices of Truffle 

Ingredients: Extra virgin olive oil, Summer truffle (Tuber aestivum Vitt. 40%), salt, spice, flavor

Suggested Uses: Suitable for any kind of dish - french fries, pasta, meat (such as a hamburger), fish, eggs, vegetables, and bruschetta. Use to make truffle pasta or truffle risotto.

The Summer black truffle has a soft scent and is used for preparations with other ingredients. Its ripeness occurs from June until November. Lighter in color than other black truffles, the Summer truffle has shades of hazelnut yellow crossed by very branched white fine veins.

Truffles have been revered for centuries and Italy has produced some of the finest truffle in the world. Our truffle, from Stefania Calugi, is sourced in the heart of the Tuscan countryside called Val d'Elsa, in the Sanminiatesi Hills and Crete Senesi.

Where once pigs were the primary animal used to locate these buried treasures, today dogs lead the search, specifically the "Lagotto Romagnolo" breed which utilizes its excellent nose and strong intelligence. As pigs wanted to consume their prize, the dog is happy just to lead its owner to the exact point of the truffle buried under the ground.

The truffle is the fruity body of fungus belonging to the genus Tuber. The truffle completes its entire life cycle underground and must live in symbiosis with certain trees to produce the precious sporocarp. The internal spore producing part of the truffle is called the gleba. The gleba varies in color in different species, ranging from white to black, or from pink to brown, and it presents distinctive veins of various thickness. These morphological features, combined with size and organoleptic characteristics, are the basis for the identification and classification of the different kinds of truffles.

A truffle is made up of more than 80% water with the remainder of its composition being mineral elements. Truffle is rich in potassium, calcium, sodium, magnesium, iron, zinc, and copper, making it a powerful superfood!