Sliced Summer Truffle in Oil

Actual slices of summer truffle, in oil. The jar you can see it in.

Scorzone, the summer truffle, is the gentler species — dark-skinned, pale-hearted, nutty where the white is loud — and it slices beautifully, which is the point of this jar. Inside are real slices, hunted in season by the several hundred Tuscan hunters the family works with, held in oil.

Warm the slices for a minute in butter or good oil — warm, never fry — and pour the lot over pasta or risotto. Lay them cold over a carpaccio or a burrata. Slip them into a toasted sandwich or under the crust of a baked dish before it goes in.

And use the oil in the jar. It has been living with truffle, and behaves accordingly.

Meet the House: Four generations of Tuscan truffle hunters. The family who unearthed the largest white truffle in history.

Complete your table: Spaghetti, Mancini — slices over, at the table · Fior d'Olio, Guglielmi — warm them in it, pour it all over · Maccheroni, Mancini — for the baked dish.