The distinct aroma of black summer truffles combines with a rich Italian olive oil to make this truffle carpaccio. Truffle carpaccio pairs perfectly on toasts, mixed directly with tagliatelle or arranged over a meat dish. Tuber Aestivum, also called summer truffle or truffe de la Saint Jean, has a black envelope with well-marked asperities. Its flesh is beige/ochre in color with a network of fine white marbling. Light and fleeting, its aroma reminds us of mushrooms and damp earth with a delicate hazelnut taste. Black summer truffles are available and in season from May to September in France, Italy and Spain.