Summer Truffle Carpaccio (Tuber aestivum) in Extra Virgin Olive Oil Ristoris - Glass Jar 580ml (Case of 6)

Ristoris Summer Truffle Carpaccio: the elegance of Tuber aestivum in extra virgin olive oil

The Ristoris Summer Truffle Carpaccio is a premium gastronomic preparation designed for the Swiss professional foodservice sector. It consists of thin slices of summer truffle (Tuber aestivum) immersed in extra virgin olive oil, preserved in a practical 580 ml glass jar. Each case contains 6 jars, an ideal format for restaurants, hotels, delicatessens and fine-dining kitchens seeking a prestigious ingredient always ready to use. The carpaccio cut enhances the aromatic surface of the truffle, releasing fragrance and flavour immediately on the plate.

What summer truffle carpaccio is

Carpaccio is the truffle sliced into thin, even slivers, immersed in oil to preserve its integrity, colour and aroma. Unlike cream or mince, carpaccio retains the visual recognisability of the truffle, offering the end guest an immediate aesthetic impact and a pleasantly firm texture. It is the perfect solution for the chef who wants to convey value and authenticity without facing the cost and perishability of fresh truffle. The preserving oil naturally takes on the truffle's fragrance, becoming a precious finishing condiment in its own right.

The Tuber aestivum: the black summer truffle

The Tuber aestivum, commonly called the black summer truffle or scorzone, is harvested during the warm months and is characterised by a dark, warty outer rind and a hazelnut-coloured interior with fine pale veins. It is the most versatile and accessible truffle in the family, prized for:

• A delicate, balanced fragrance, with notes of forest floor, hazelnut and fresh mushroom;
• Aromatic persistence that pairs with a wide variety of dishes without overpowering them;
• Visual appeal: the dark slices with white veins create an elegant contrast on the plate;
• Versatility of use, suitable for both hot preparations and raw finishes.

Organoleptic profile

On opening the jar, one immediately perceives the earthy, gentle aroma of the summer truffle, accompanied by the roundness of the extra virgin olive oil. On the palate, the carpaccio offers a tender yet defined texture, with a taste that evolves from notes of fresh mushroom to hints of toasted hazelnut. The balance between the truffle's aroma and the softness of the EVO oil makes this preparation suitable for a demanding clientele, enhancing a dish without masking the other ingredients.

Gourmet uses in the kitchen

The Ristoris Summer Truffle Carpaccio is a versatile ally for the chef. Among the most appreciated uses:

• Carpaccios and tartares: a few slices over meat, fish or raw vegetable carpaccio for an instant touch of luxury;
• Pasta and risotto: as a finish to buttered tagliolini, creamy risottos or gnocchi, added at the end of preparation;
• Eggs: on fried eggs, eggs en cocotte or soft omelettes, where the truffle expresses itself best;
• Starters and finger food: crostini, vol-au-vent, canapés and flans;
• Mains and sides: escalopes, fillets, purées and potatoes, to elevate classic dishes.

The preserving oil can be used to drizzle bread, dress gourmet salads or finish a dish with an aromatic touch.

Recommended dosage

As this is a high-impact ingredient, just a few slices per portion are enough: as a guide, 5-10 grams per plate are sufficient to achieve an aromatic and aesthetic effect. It is advisable to add the carpaccio at the end of preparation or raw, avoiding prolonged cooking that would disperse the truffle's volatile aroma. To maximise fragrance, let the slices rest at room temperature for a few minutes before serving.

Storage and tips after opening

Before opening, the product keeps at room temperature in a cool, dry place, away from heat sources and direct light. After opening, it is recommended to store the jar in the refrigerator (2-4 °C), ensuring the slices always remain covered by the oil, and to consume it within a few days. Always use clean utensils to take the product out, in order to preserve its fragrance and quality over time.

Logistics and delivery in Switzerland

LAPA distributes the Ristoris Summer Truffle Carpaccio to restaurants, hotels and foodservice operators throughout Switzerland, with efficient deliveries to Zurich, Geneva, Lugano and Basel and the country's main regions. The case format of 6 jars of 580 ml is designed to optimise storage and ensure continuity of service in professional kitchens.