Since 1975 we have been contributing to the development of gastronomic creations.
Our Alba roots led us to envision truffle in unprecedented forms, contexts or usage. While truffle was used "on top" of tagliatelle in the past, we have incorporated it “inside” pasta instead. While truffle was able to be stored for only a couple of days, we went ahead and cryo-dried it. While truffle was a product for a few chosen ones, we are now able to offer truffle to everyone: for every occasion, from sophisticated gourmet dishes to simple moments of indulgence.
Excellence in supply chain management and conversion methods, has allowed us establishing a special relationship with world renown catering services which we contribute to with innovation, through constant research and development performed in our artisan workshops.
In 1968 in Alba, our story begins with Beppe Montanaro opening up a restaurant specializing in mushrooms and truffles. After a few years, in 1975 in Piobesi d’Alba, together with his wife Domenica, that choice lead him to the decision in developing a new business idea: launching Tartuflanghe.
It was then that the passion for our area's emblematic product, the Alba White Truffle, set in motion the creation of many products and interesting synergies with such, while we are still remaining faithful to our tradition.
Among Langhe, Roero and Monferrato areas, today we cultivate more than 20 hectares of truffle fields. Daily, from this wooded possession, our trifolaos (truffle hunters) are collecting the best truffles. Once the truffles arrive in Tartuflanghe, they are being checked one by one by hand, they are being selected and classified according to their physical and visual characteristics.
Best fresh truffles are subsequently being shipped all over the world, embellishing haute cuisine menus; all other truffles in stock are giving life to new and innovative products, thanks to the transformation processes conceived by the Tartuflanghe team. The Truffle Perlage® (spherified truffle) as well as the NoH2O® Truffle (cryo-dried truffle) are just few of successful specimens.
From savory to sweet, our products have been awarded in major international competitions. We fondly remember:
- In 1992 receiving the New York Summer Fancy Food Show Award for “Tartufissima” (the first-ever pasta with truffles incorporated in the heart of the dough)
- In 2010 in Paris, first place award received at the SIAL show for the “Truffle Perlage®”
- In 2019 at the International Chocolate Awards show, award received for “Trifulòt”, our sweet praline
- Most recently, we have received in Cologne Best Product Packaging Award during the Ism Awards for “Dalbosco”, our White Truffle Powder product
Every day, we continue experimenting, bringing our appetizing taste to chefs and gourmets all over the world, creating a perfect, unforgettable and ultimate pleasurable experience.
For more information please visit: www.tartuflanghe.com