Piobesi d'alba,  CN 
  • Booth: 8662

Tartuflanghe produces Italian Truffle specialties since 1980

Tartuflanghe is a family business based in Alba (Piemonte, Italy), producing Truffle specialties since 1980.

We select the best fresh White Alba Truffle of the Region and we produce in our kitchens and laboratories more than 100 different truffle recipes: artisan truffle pasta (Tartuflanghe has been the inventor of the first Truffle pasta in the World in 1990 ), ready risotto with truffle, truffle appetizers and spreads, truffle chips, grissini with truffles, truffle sauces and condiments, preserved truffles.

Beside the traditional specialties, we propose some very innovative products: Truffle Perlage (truffle juice in caviar shape) and a wide range of freeze-dried products and ingredients for the Food Service.

In our chocolate laboratory we produce the so called “Trifulot”: the traditional chocolate praline with IGP Piemonte hazelnuts is today proposed in 16 different variations. The Dark Trifulot, the White Trifulot, the Pistachio Trifulot, the Cardamom Trifulot  and the Peanut Trifulot, have been awarded in several editions of the  International Chocolate Award for their quality.

Brands: Tartuflanghe, Ori di Langa

 Press Releases

  • (Apr 03, 2019)


    The name Tartuflanghe is born from the union of the words Tartufo and Langhe marking the evidence of the rooting and deep bond to our extraordinary landscape which was inserted in 2014 in the list of UNESCO World Heritage landscapes.

    Originated from this environment, our truffles are selected and shipped to the most renowned restaurants around the world as well as used in our precious recipes.


    The history of Tartuflanghe is also the history of the Montanaro family.

    Domenica Bertolusso and Beppe Montanaro, founders of the company, began their entrepreneurship in the world of truffles back in 1968, marketing the fresh truffle of the Piemonte region.

    Their restaurant “Da Beppe”, located in the heart of the city of Alba, during the 70s was highlighted by the Michelin guide as a reference point for all-ways prepared mushrooms and

    truffles lovers. Tartuflanghe was born in 1975 in order to capitalize on Beppe's inspiration and culinary experience which was gained through a highly prestigious training trail: Chef Saucier on cruise ships during 1958-1966, consequently a hotel school instructor, chef in several most established and prestigious typical Piemonte cuisine restaurants, culminated by being the owner of ”Da Beppe” restaurant.

    Domenica and Beppe, during the 80s and 90s began standardizing the typical recipes of the Piemonte culinary tradition, making them available to all truffle lovers outside the Winter Season months.

    With the invention of the first-ever truffle pasta in the world created in our artisan laboratories, since 1992 Tartuflanghe has begun selling products abroad, gaining a prominent place both in the Italian and International high-gastronomy market and in parallel also collaborating with world renown Chefs.

    RESEARCH AND INNOVATION Daughter Stefania and son Paolo, since the 2000s, have begun

    working alongside their parents in running the company. By pursuing the prestigious family tradition with enthusiasm and new ideas, both have embraced the experience and heritage passed on by Domenica and Beppe. The most innovative truffle products have been created in recent years right in our research and development laboratories. Many of our innovative truffle products are winners of several International Awards, either for new techniques in truffle conservation or new gastronomic trends.

    Craftsmanship and innovation, combined with a continuous search for the best raw materials available, keep distinguishing the company still today.


    Consistent with our corporate strategy, we support the environment and our territory. Today the new frontiers of our research extend from kitchens to truffle grounds from where precious truffles come from.

    We believe that the protection and cleanliness of the woods, careful mapping the most suitable terrain for truffle growth and the scientific study of truffle grounds, will allow us to guarantee the quality and presence of the White truffle in our region for years to come.

    Also, the energy used in our production process comes from 100% renewable sources and the photovoltaic plant located to supply the company needs, allows us to achieve energyself-sufficiency.


    Vegan Condiment with White Truffle (Tuber magnatum Pico)...

  • Special Vegan Condiment for eggs, pasta, risotto, meat, fish, potatoes, vegetables and for spread.
  • DALBOSCO - Condiment made of White Truffle
    White Truffle (Tuber magnatum Pico) condiment in powder...

  • Freeze-dried product, to use as a finish. Sprinkle it on pasta, pizza, salads, egg
    and potato recipes, meat or fish filets. Use it as a spice to enrich your recipes or
    to create tasty sauces and condiments.
  • DALLORTO - Condiment made of Pesto
    Pesto Powder, basil sauce...

  • Freeze-dried product. It can be used as a sauce, by adding water and extra virgin olive
    oil. In powder, it can be a used as a spice, sprinkled over tomato, mozzarella,
    burrata, to season fish and seafood, perfect on pasta, pizza, salads, fresh
    cheese or to enrich sauces and condiments.

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