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, Domenica, founded the company to celebrate their home’s most prized delicacy. (The company’s name is a play on words, combining the Italian for truffle, tartufo, with Langhe, where they are based.) Today, they are the stewards of 50 acres of lush woodland in the Piedmont region. Their truffles are still harvested in the old-fashioned way, with specially trained dogs who sniff out the fragrant delicacies underground. They’re dug and sorted by hand to ensure the highest quality with the least impact on the land. In their state-of-the-art solar-powered facility, Tartuflanghe is constantly innovating new ways to showcase truffles and make their unique flavor accessible to all.