PinoRoble Truffle Carpaccio
We sliced raw truffles, enhanced them with a touch of salt and three-color whole black pepper, and preserved them in extra virgin olive oil. In our PinoRoble Truffle Carpaccio, we used Tuber Aestivum truffles and infused Melanosporum essence with olive oil to complement the flavor. Our product is preserved raw and can be used as a "topping" over meat at the table. When served raw, the flavor of truffles is absolutely incredible!