0 €0.00

You have no items in your shopping cart.

Carpaccio of pure White Truffle Italy Zoom

Carpaccio of pure White Truffle

Be the first to review this product

The finest carpaccio of white truffle.

Ingredients: White Truffle (Tuber Magnatum Pico), sunflower seed oil, salt
Size: jar 50gr
Area of production: Umbria, Italy
Tips: Ideal with scrumble eggs, pasta or risotto


Availability: In stock

Product Description




    4 sirloin fillet (ca.250 gr.each)
    Extra Virgin olive oil
    Salt form Trapani
    1- Grill or pan fry the fillets not more than medium (ca.4/5 minuts both sides and turn them only one time).
    2- Apart of it, warm up the truffle cream in bain-marie (warm water) for 2 minutes; it helps to mantain the truffle aroma at its best (do not warm the sauce on fire!!)
    3- when the fillets are ready, put the sauce on it and serve with the potato flan.

    4 medium size potatos
    Fresh cream  

    1- Wash,peel and cut in thin slices each potato, put salt and pepper and put them in a small ramekin (oven proof ceramic or terracotta).
    2- Add the fresh cream and cives. bake in the oven for 25 min at 180°C (until the top is brown colored).

    Precious White Truffle
    With the scientific name Tuber Magnatum Pico, it is the truffle par excellence due to its commercial importance. It is also known as Alba or Piedmont truffle (Montferrat and Langhe) as it is widespread in this region, but it can also be found in great quantities in several areas of central Italy (Umbria, Marche, Emilia Romagna, Tuscany, Abruzzo and Molise). Alba gave it its name, but it is present in the Montferrat, Langhe and Roero areas in the Piedmont region as well as in the Turinese hills.
    It has a globular and irregular shape, with depressions on the peridium. The outer surface is smooth and slightly velvety. The colours range from pale ochre, to dark cream or greenish. Its flesh or “gleba” is unmistakably white and greyish-yellow, with faint white veins. Its pleasant aroma distinguishes it from the garlicky smell of other truffles. It lives in symbiosis with oaks, lime trees, poplars and willows and is rarely found next to other truffles.
    In order to grow and develop the white truffle requires special soil and climatic conditions: The ground must be soft and wet most of the year, be rich in calcium and have good air circulation. These types of soil are consequently hard to find and it is these environmental factors that explain why white truffles are so rare and sought after. They are harvested from September to December.

Product's Review

    Write Your Own Review

    Only registered users can write reviews. Please, log in or register

CMS tab