Summer truffles (Tuber aestivum) carpaccio

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Thin sliced summer truffles (Tuber aestivum) in extra virgin olive oil flavored with black truffle

Net 35g jar (single format). 

 

Price per 100g, all tax included: 42€71.

 

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Also known as Tuber aestivum or San Juan truffle, or white summer truffle, the summer truffle has a nutty smell, a radishes smell or a very mushroomy smell: its flavor is closer to the one of mushrooms than to black truffle.

In this preparation the black truffle flavor is brought by extra virgin olive oil flavored with black truffle.

Our summer truffles carpaccio is ideal to flavor a poultry by providing tasty and refined notes very appreciated by connoisseurs. Also try our summer truffles carpaccio as a decoration on your meat, or on bread as a starter. 

Keep in mind that in general, truffle does not like to be heated, otherwise it may lose its flavors: add our sliced black truffles, only at the end of your recipe whenever possible.

See our recipes :

- with our summer truffle carpaccio (carpaccio de truffe d’été): poultry with summer truffle carpaccio, hot little toast with summer truffle carpaccio and sea salt with black truffle, tournedos Rossini with summer truffle carpaccio and black truffle flower.

- with our black winter truffle (truffe noire): fresh tagliatelle with duck foie gras with black truffles, tagliatelle with black truffles and veal jus, cocotte eggs with black truffles and foie gras, red mullet portfolio and cauliflower cream with black truffle, sole fillets and asparagus with black truffle, risotto with black truffles and veal jus, and salad with black truffles.

- with sliced black winter truffle (brisures de truffes noires): omelette with sliced black truffles, scrambled eggs with sliced black truffles, sea scallops with sliced black truffles, lobster sauce with sliced black truffles, oysters sauce with sliced black truffles and truffled brie cheese.

- with our black truffle juice (jus de truffe noire): easy sauces with black truffle juice, risotto with black truffle juice, potato puree with black truffle juice, boiled egg with bread fingers in black truffle juice, quail scrambled eggs with black truffle juice and green asparagus. 

- with our summer truffle (truffe d’été): Alsatian pasta with foie gras and summer truffle sauce, risotto of pasta shells with ham and summer truffles, risotto with summer truffles.

 

See our other different kinds of truffles in brine:

- Whole black winter truffles,

- Sliced black winter truffle,

- Summer truffle,

- Black winter truffle juice.

 

See also our other mushrooms in brine as well:

- Porcini in brine,

- Chanterelles in brine,

- Morels in brine,

- Mixed mushrooms in brine.

 

Discover our other mushroom products:

- Mushroom powders,

- Dried mushrooms,

- Pickled mushrooms,

- Mushrooms in brine,

- Truffles in brine,

- Condiments and culinary preparations (salts, oils, vinegars, mustards, butter, sauce base, creams, spreads, pesto, honey, liqueur),

- Quick preparations (soups, sauces, pasta, rice, savory cake, meat terrines).


And let yourself be surprised by our selection of nice objects:

- Mushroom knives,

- Books (mushroom identification, cooking mushrooms, beautiful mushroom pictures),

- Stuffed mushroom toys,

- Carved wooden mushrooms,

- Humorous mushrooms ceramic figurines (mushrooms in love).

 
Data sheet
FamilyTruffles in brine
UseWith meat, omelettes, potatoes, pasta or risotto.
PreparationInfuse with its juice in egg or sour cream before cooking.
 
Recipes

In this section, our recipes are grouped by type of mushroom and ranked in the following order:

-       Recipes with our black truffles

-       Recipes with our sliced black truffles

-       Recipes with our summer truffle carpaccio

-       Recipes with our summer truffle

-       Recipes with our black truffle juice

In the coming weeks, we will have these recipes available as downloadable individual records. You will find them in this section, as well as in the “Good recipes” category in our blog.

 

RECIPES WITH OUR BLACK TRUFFLES

 

Fresh tagliatelle with duck foie gras with black truffles (recipe for 4 people - preparation time: 15 min - cooking time: 7 min):

Throw 500g of fresh tagliatelle in salted boiling water (with our salt with forest mushrooms and herbs). Leave to cook for 5 to 7 minutes according to your taste, drain carefully. Quickly add a tablespoon of thick fresh cream (in which you will have previously allowed the black truffle cut into thin slices to infuse for about 1 hour 30 minutes in the refrigerator) and a hint of grated nutmeg. Place slices of block of foie gras (about 140g) on the hot tagliatelle and sprinkle with the finely sliced black truffle. Add either a few grains of our sea salt with black truffle to rediscover the pleasure of the crunchiness of the "fleur de sel", or sprinkle our finely ground summer truffle seasoning in powder. Serve immediately.

DOWNLOAD RECIPE SHEET

 
Tagliatelle with black truffles and veal jus 
(recipe for 4 people - preparation time: 15 min - cooking time: 7 min):

Start by making your veal jus (recipe at the end of the section). Once the veal jus is made, reduce it and whip it in butter (it's up to you to judge the amount needed to transform the juice into a sauce: add pieces of butter as you go, incorporating it with a whisk) . Once the sauce is ready, adjust the seasoning if necessary (with our salt with forest mushrooms and herbs) and stir in half of your black truffle cut into thin slices. Keep warm.

Boil a large pot of salted water (with our salt with forest mushrooms and herbs) and add a cube of chicken stock to flavor the fresh tagliatelle. Once the cube has dissolved, cook your 500g of tagliatelle al dente (see the cooking time on your package while checking from time to time). Drain the tagliatelle, return them to the pan and pour part of the veal - black truffle sauce. Keep the rest of the sauce warm to add more to the plates when ready to serve.

Serve the tagliatelle in very hot plates and sprinkle them with the sauce. Then sprinkle with the rest of the black truffle slices and finish with a drizzle of olive oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose) and either with a few grains of our sea salt with black truffle to rediscover the pleasure of the crunchiness of the "fleur de sel", or with our finely ground summer truffle seasoning in powder. Serve with freshly grated Parmesan.

Recipe for veal jus: in a heavy-bottomed casserole dish over a very hot fire, put a drizzle of olive oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose). Grasp and color the pieces of veal shoulder on all sides, turning them evenly. Add a piece of butter, lower the heat and continue coloring by placing a half-closed lid on the casserole dish. When the veal is well colored, add the aromatic garnish (a carrot, an onion, a shallot, a head of garlic and a leek cut into pieces). Leave to color for a few more minutes. Pour everything into a colander to degrease the veal trimmings. Put the container back on the heat and deglaze with a little water or white wine (in moderation). Put the ornaments back in the saucepan, add water to their height. Add a bouquet garni, season with our salt with forest mushrooms and herbs and cook for 1 hour over very low heat. At the end of cooking, remove the liquid (having reduced by about a third, it should have a syrupy consistency) and pass it through a very fine sieve. Cool the juice as quickly as possible by plunging it into an ice cube tray.

DOWNLOAD RECIPE SHEET

 

Cocotte eggs with black truffles and foie gras (recipe for 4 people - preparation time: 5 min - cooking time: 10 min):

Preheat the oven to 180 ° C (Th.6). Butter the inside of the ramekins or mini casseroles. Line the bottom with strips of black truffle. Gently crack an egg in each of the 4 ramekins, taking care not to break the yolk. Sprinkle with small cubes of foie gras (around 50g of semi-cooked duck foie gras or, failing that, a block of foie gras). Sprinkle with a spoonful of liquid crème fraîche. Season either with our salt with forest mushrooms and herbs, or with a few grains of our sea salt with black truffle to rediscover the pleasure of the crunchiness of the "fleur de sel", or with our finely ground summer truffle seasoning in powder. Bake in the oven at 180 ° C for 10 to 15 minutes. Serve with an arugula salad and with breadcrumbs of toasted and buttered country bread.

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Red mullet portfolio and cauliflower cream with black truffles (recipe for 4 people - preparation time: 30 min - cooking time: 20 min):

Preheat your oven to 220 ° C hot air. Clean the cauliflower: remove the green tops, carefully cut each flower and wash them. Reserve a few heads of cauliflower for the end. Put the rest of the cauliflower in a saucepan, pour milk up to the heads and cook for 15 minutes over low heat, half covered, taking care that the milk does not overflow. Mix the cauliflower with the cooking milk until you obtain a smooth cream. Season with our salt with forest mushrooms and herbs and keep warm.

Cut 40g of Gascon black pork belly into thin sticks. Melt them in a skillet over low heat, until they get a nice color. Keep warm.

Ask your fishmonger to prepare 4 wallet red mullet. Wash them under running cold water, dry them well with paper towels and place them, skin side up, on a baking sheet lined with baking paper. Brush the skin of the red mullet with olive oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose), season with our salt with forest mushrooms and herbs and bake for 4 min.

Pour the hot cauliflower cream into the plate, place the portfolio mullet and sprinkle with the belly sticks and our black truffle cut into thin slices. With a microplane, grate the raw cauliflower heads, previously set aside, on top of your plate along with the lime zest. Season as a final touch either with a few grains of our sea salt with black truffle to rediscover the pleasure of the crunchiness of the "fleur de sel", or with our finely ground summer truffle seasoning in powder.

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Sole fillets and asparagus with black truffles (recipe for 4 people - preparation time: 60 min - cooking time: 30 min):

Clean the asparagus under cold water and trim the tails (breaking with your hand: the tail will break in the right place) in order to remove the excessively fibrous parts. Separate the heads from the tails, and bud the heads (that is, remove the small green pimples, just under the head, using a knife). Cook the asparagus tails in a saucepan of salted boiling water (using our salt with forest mushrooms and herbs) for 7 to 8 min and plunge them into a bowl of cold water with ice cubes to stop cooking and set the color green. Mix the asparagus tails with a drizzle of oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose) and a little water if necessary in order to get a grout. Pass it through a very fine sieve and adjust the seasoning with our salt with forest mushrooms and herbs. Keep apart.

Select 2 beautiful asparagus heads, cut them in half and cut them into thin slices with a mandolin. Brush the asparagus slices with olive oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose) and season them with our salt with forest mushrooms and herbs. Cook the rest of the heads in a saucepan of boiling salted water for 5 min and put them in a bowl of cold water with ice cubes to stop the cooking and fix the green color; then drain them.

Preheat your oven to 150 ° C hot air. Rinse 4 sole fillets under cold water and pat dry. Season with our salt with forest mushrooms and herbs on 2 sides and place them in a gratin dish. Chop half of the black truffle; reserve the other half for the end of the recipe.

Drizzle the sole fillets with the chopped black truffle, a drizzle of olive oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose), 10 cl of lemon juice and 20 cl of chicken stock. Place 50g of butter cut into thin slices throughout the dish; then bake for 10-12 min. Add the asparagus heads 5 minutes before the end of cooking. When the cooking is finished, remove the dish from the oven and pour the juice into a saucepan. Reduce it and whip it up in butter (it's up to you to see the amount needed to obtain a smooth sauce). Remember to heat your asparagus coulis and cut the remaining black truffle into thin slices.

In hot plates, pour asparagus coulis in the center, place the sole fillets on one side, straddling the coulis, and on the other side, interspersed with the asparagus heads with the slices of black truffles and slices of raw asparagus. Sprinkle the sole fillets with the sauce and finish either with a few grains of our sea salt with black truffle to rediscover the pleasure of the crunchiness of the "fleur de sel", or with our finely ground summer truffle seasoning in powder.

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Risotto with black truffles and veal jus (recipe for 4 people - preparation time: 25 min - cooking time: 45 min):

Start by making your veal jus (recipe at the end of the section). Then reduce it over low heat to obtain a slightly strong juice. At the same time, preheat 1 to 1.5 liters of poultry broth.

In a casserole dish, melt a knob of butter with a drizzle of olive oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose) and sauté a chopped onion (without coloring).

Pour in 320g of Carnaroli or Arborio rice and pearl it (fry until the rice takes on a pearl color). Once pearly, deglaze the rice with 15cl of white wine and start your timer for 18 min. Once the white wine has evaporated (it's very fast, a few seconds), wet the rice with the broth, mix and add more broth as and when necessary. Halfway through cooking, finely grate half of your black truffle on the risotto while continuing to cook.

From the last 5 minutes remaining on the timer, taste the rice. Depending on the wattage of your griddle, the amount of rice, the size of your casserole dish, etc., the rice may already be or far from cooked. Once you have judged the rice to be al dente, that it only needs 1 to 2 minutes of cooking, add 70g of grated Parmesan and 40g of butter to bind everything together and cover it. Put the covered casserole dish off the heat and let the risotto stand for 1 to 2 minutes (it will continue to swell and cook a little, hence the need to remove it from the heat beforehand). Finish by sprinkling it with a little white wine and adjust the seasoning if necessary with our salt with forest mushrooms and herbs.

Serve the risotto on your plates and sprinkle it with the hot veal jus. Then sprinkle with slices of black truffles and finish with a drizzle of olive oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose) and add either a few grains of our sea salt with black truffle to rediscover the pleasure of the crunchiness of the "fleur de sel", or sprinkle our finely ground summer truffle seasoning in powder.

Recipe for veal jus: in a heavy-bottomed casserole dish over a very hot fire, put a drizzle of olive oil (for example, our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose). Grasp and color the pieces of veal shoulder on all sides, turning them evenly. Add a piece of butter, lower the heat and continue coloring by placing a half-closed lid on the casserole dish. When the veal is well colored, add the aromatic garnish (a carrot, an onion, a shallot, a head of garlic and a leek cut into pieces). Leave to color for a few more minutes. Pour everything into a colander to degrease the veal trimmings. Put the container back on the heat and deglaze with a little water or white wine (in moderation). Put the ornaments back in the saucepan, add water to their height. Add a bouquet garni, season with our salt with forest mushrooms and herbs and cook for 1 hour over very low heat. At the end of cooking, remove the liquid (having reduced by about a third, it should have a syrupy consistency) and pass it through a very fine sieve. Cool the juice as quickly as possible by plunging it into an ice cube tray.

You can also use our already prepared mixture to make a risotto with mushrooms and summer truffles.

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Salad with black truffles

The "green oak leaf", the "lettuce heart" or even the "lamb's lettuce" are very suitable for this preparation. Be careful, have a light hand on the sauce which must let out the scent of the black truffle: vinaigrette (prepared for example from our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose, as well as from our Modena balsamic vinegar flavored with black truffle in a large bottle or small size bootle with spraying nose) or lemon sauce according to your taste, using fresh herbs instead of onions, shallots or garlic (for seasoning you can use our salt with forest mushrooms and herbs). The black truffle will be coarsely grated on the salad and then sprinkle lightly either a few grains of our sea salt with black truffle to rediscover the pleasure of the crunchiness of the "fleur de sel", or our finely ground summer truffle seasoning in powder.

DOWNLOAD RECIPE SHEET

 

We suggest that you adapt as well our recipes based on sliced black winter truffles in brine.

 

RECIPES WITH OUR SLICED BLACK TRUFFLES

 

Omelette with sliced black truffles (Recipe for 4 people - Preparation time: 5 min - Maturation time: 1 hour ½ - Cooking time: 3 min):

Mix the contents of 2 jars of our sliced black truffles and their juice with 8 scrambled eggs. Let the truffle slices macerate in the eggs for 1 hour and an half (we advise you to put them back into the fridge during that time). 

Season according to your taste with our sea salt with black truffle (fleur de sel à la truffe noire) and cook quickly in a pan with 50g butter. 

Before serving, add our summer truffle (truffe d’été) cut into thin strips on top of the omelette, or our summer truffle carpaccio.

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Scrambled eggs with sliced black truffles (Recipe for 2-3 people - Preparation time: 10 min - Cooking time: 5 min):

In a bowl, mix 2 tablespoons of thick cream (about 50g) with the content of our jar of sliced black truffle, and season according to your taste with our sea salt with black truffle (fleur de sel à la truffe noire)

Then crack your 5 eggs into a bowl and beat lightly with a fork to break the yolk. 

Boil a large pot of water to use as a double boiler by placing a smaller pan in which you will melt 50g butter before adding the eggs. 

Stir constantly with a wooden spoon and when the eggs are creamy, add the cream with sliced black truffles

As soon as the preparation takes on a creamy aspect, spread the scrambled eggs into individual bowls and serve immediately, sprinkled with a few grains of our sea salt with black truffle (fleur de sel à la truffe noire)

Do not overcook your eggs with the sliced black truffles, as you risk to lose softness and aromatic intensity. 

Try our recipe for your next brunch! 

Instead of sliced black truffles, you can also add our mustard with olive oil and black pepper and flavored with black truffle (moutarde aux saveurs de truffe et poivre noir).

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Sea scallops with sliced black truffles (Recipe for 2-3 people - Preparation time: 10 min - Cooking time: 5 min): 

After cleaning, cut the sea scallops down the middle without going up at the end and gently drop the sliced black truffles inside before reconstituting the sea scallops. 

Simply fry these sea scallops with sliced black truffles in salted butter in a pan, sprinkling them with a few grains of our sea salt with black truffle (fleur de sel à la truffe noire) before serving. 

These sea scallops with sliced black truffles are delicately fragrant and delicious: a quick dish to prepare for a festive and elegant evening.

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Sauce with sliced black truffles for lobster (Recipe for 2-3 people - Preparation time: 10 min - Cooking time: 5 min):

Stir the content of our jar of sliced black truffles with 3 tablespoons thick cream, adding lemon juice and seasoning according to your taste with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes).

Heat gently to brew sliced black truffles in cream. 

Then pour the mixture over the lobster meat. 

If you want a more delicate sauce, for example for a dinner party: add the Crémant d'Alsace (in moderation), coral lobster and the content of our jar of sliced black truffles in the pan that was used to cook the lobster meat in a fat/oil of your choice (you can use for example our condiment flavored with black truffle and with extra virgin olive oil in a large bottle or small size bottle with spraying nose).

Cook for 10 minutes and add the thick cream after cooking.

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Sauce with sliced black truffles for oysters (Recipe for 2-3 people - Preparation time: 10 min - no cooking):

Collect water oysters for use as a base for your sauce, just add a little lemon and the content of our pot of sliced black truffles, heat for a few minutes and pour onto your oysters served in their shells. 

You can also make a butter sauce with shallots and add our sliced black truffles just before you put the sauce on the oysters (very quickly fried and then replaced in their shell).

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Truffled Brie cheese prepared with our sliced black truffles (Recipe for 2-3 people - Preparation time: 10 min - Maturation period: 24 h - no cooking) :

Cut in the middle (thickness direction) a « Brie de Meaux » (made with raw milk, not flowing). 

Mix a great tablespoon of mascarpone with the content of our jar of sliced black truffle

Season slightly with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes)

Spread this mixture over one cut brie and cover with the other half brie. 

Wrap your brie with cooking plastic film and set aside in the refrigerator for 24 hours. 

One hour before serving, remove and unpack your truffled brie.

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Suggestion of a good wine pairing with black truffle or truffle flavored dishes:

It is essential to select a wine with a powerful flavor that is able to compete with the powerful aroma of truffles

With red meat, choose a red mature wine (eg, a Pomerol). 

With white meat, omelettes, shellfish or fish, opt for a powerful white wine: a rather old Riesling from Alsace, a great Burgundy, a white Hermitage, a white Jura, or a Meursault. 

With appetizers, pink champagne will be suitable. 

A white Petit Chablis or a Beaujolais will be perfect for your wonderfully delicious truffled brie. 

Remember to drink in moderation because the excessive consumption of alcohol is dangerous for your health.

 

We suggest that you adapt as well our recipes based on whole black winter truffle.

  

RECIPES WITH OUR SUMMER TRUFFLE CARPACCIO

 

Poultry with summer truffle carpaccio

 
Hot little toast with summer truffle carpaccio and sea salt with black truffle

 
Tournedos Rossini with summer truffle carpaccio and black truffle flower

 

This topic is incomplete because our site is still being created: its content will be enriched progressively. We thank you for your understanding.

 

RECIPES WITH OUR SUMMER TRUFFLE

 

Alsatian pasta with foie gras and summer truffle sauce

 

Risotto of pasta shells with ham and summer truffles

 

Risotto with summer truffles

 

This topic is incomplete because our site is still being created: its content will be enriched progressively. We thank you for your understanding.

 

RECIPES WITH OUR BLACK TRUFFLE JUICE

 

Easy sauces with black truffle juice

 

Risotto with black truffle juice

 

Potato puree with black truffle juice

 

Boiled egg with bread fingers in black truffle juice

 

Quail scrambled eggs with black truffle juice and green asparagus

 

This topic is incomplete because our site is still being created: its content will be enriched progressively. We thank you for your understanding.

 

COMMENTS ON THE RECIPES

 

Mushrooms are low in calories, rich in fiber and minerals, but in our recipes, to magnify and give relief to the incomparable flavors of the mushrooms, we recommend the use of butter, whole milk, full cream (thick or liquid), olive oil, goose grease or duck grease, all of which are fat calories. These recipes are also to be enjoyed occasionally as part of a varied and balanced diet.

You always have the ability to use fat reduced ingredients. Butter certainly brings a unique taste, but it burns at 120 ° C and becomes toxic. So it is better to clarify it (without casein, butter is resistant to 220 ° C) or using a knob of fresh butter after cooking off the heat, after having the mushrooms cooked with a neutral fat, such as grape seed oil.

To clarify your butter, cut it into cubes and melt it over low heat in a saucepan, small enough to be able to clearly separate the different layers in height which will dissociate:

- Casein will froth on the surface: remove it with a spoon that you will rinse regularly,

- Once you have removed all the white surface layer, pour very gently melted butter in a bowl and use a spoon to keep the whey at the bottom of the pan.

We advise you not to add too much garlic for its power and pungency often outweigh the delicacy of the mushrooms. In our recipes, we recommend the use of our salt with forest mushrooms and herbs, which is a complete seasoning with salt, pepper, garlic, aromatic herbs (parsley, thyme, tarragon) and mushrooms (porcini, small mushrooms, horn of plenty mushrooms, morels), with only 2.5% of garlic. If you really want to put garlic in addition, blanch it to soften and add it in the middle of cooking so that it does not burn.

As for the iconic parsley (garlic and parsley), it lends itself to many mushrooms, provided, however, to have a light hand also. Salt and pepper before serving mushrooms, and preferably not during their cooking because salt makes disgorge mushrooms and pepper becomes bitter when heated.

In conclusion, we remind you of the main recommendations of the French National Health and Nutrition Programme (PNNS - www.mangerbouger.fr):

- Do regular physical activity at a rate of at least 30 minutes a day,

- Balance and vary your diet:

o Reduce the intake of sugars and fats in your diet,

o Eat 5 fruits and vegetables daily,

o Reduce your salt consumption.

 

DISCOVER OUR VARIOUS BLOG POSTS:

About Eguisheim,

Eguisheim Mushroom Festival,

Mycelium

Mushroom picking, 

Mushroom drying

Poisoning by mushrooms

The largest living being on earth is a mushroom

Ticks and Lyme disease

Mushroom radioactivity.

 
Ingredients & average energy and nutritional values

Ingredients: Summer truffle (Tuber aestivum) 60%, extra virgin olive oil, aromatic herbs, salt and flavor.

  

Average energy and nutritional values ​​per 100g:

Energy: kJ - kcal

Fat: g

of which saturated fatty acids: g

Carbohydrates: g

of which sugars: g

Protein: g

Dietary fiber: g

Salt: g

 

Values being determined

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Summer truffles (Tuber aestivum) carpaccio

Thin sliced summer truffles (Tuber aestivum) in extra virgin olive oil flavored with black truffle

Net 35g jar (single format). 

 

Price per 100g, all tax included: 42€71.

 

(More details below)

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