Summer Truffle Slices In Olive Oil

Bring a little Italian luxury home with these summer truffle slices from Tartuflanghe. Foraged in the hazy summer months in the forests of the northwestern Piedmont region, these delicate nuggets are among the most valuable foods in the world. Their inimitable flavor is earthy and robust —just a little bit of truffle adds a deep umami note to any dish. Immediately after harvesting, these truffles are sliced and preserved in olive oil, a process known as sottolio, so they can be enjoyed year-round. There are three commonly harvested types of truffle, each with its own unique characteristics. Black winter truffles are earthy and pungent, while summer truffles are more delicate, with a sweet, nutty profile. The ultra-rare white variety, also known as the Alba truffle, grows only in the Piedmont, and is prized for its deeply savory flavor, like aged cheese. The family-run Tartuflanghe has specialized in all things truffle for nearly 50 years. In 1975, chef Beppe Montanaro and his wife, Dom