The freshly picked summer black truffle is cleaned, boiled and stored in its cooking water, preserving its original organoleptic characteristics such as the characteristic aroma of undergrowth. Harvested only from May to August, thanks to its preservation in brine, it can be enjoyed all year round, enjoying its authentic flavor. It is immediately ready to be grated or sliced and used on bruschetta, pasta, risotto, eggs or for fillings. For gourmets who want truffles as if they had just been picked.