We have been contributing to the development of gastronomic creativity since 1975.
Our Alba roots led us to imagine truffles in new forms, contexts, and ways to use them. They used to be placed "on top" of tagliatelle, and we put them "inside." They only kept for a couple of days, so we freeze-dried them. It was a product for the few, so we offered it to everyone, for all occasions: from refined gourmet dishes to simple moments of pleasure.
Excellence in supply chain management and processing has allowed us to establish a special relationship with the world's top restaurants, which we help innovate through constant research and development in our artisan laboratories.
Our story begins in 1968, in Alba, when Beppe Montanaro opened a restaurant specializing in mushrooms and truffles. This led him, a few years later, to develop a new business idea: founding Tartuflanghe in 1975 in Piobesi d'Alba, together with his wife Domenica.
Since then, our passion for a product that is a symbol of our region, the Alba White Truffle, has driven us to create many others with which we create interesting synergies, while remaining faithful to tradition.
Today, we cultivate over 20 hectares of truffle grounds between the Langhe, Roero, and Monferrato regions. From this forested heritage, our truffle hunters harvest truffles daily. Once they arrive at the farm, they are individually inspected, selected, and catalogued based on their sensory and aesthetic characteristics. The finest fresh truffles are shipped worldwide, and some of them, thanks to the processes developed by the Tartuflanghe team, are used to create new and innovative products.
Our products, from savory to sweet, have won awards in major international competitions and have even been in space.
Meanwhile, we continue to experiment, in a relentless search for the perfect taste and the absolute sensorial moment.
The first truffle specialties were created to give people the opportunity to enjoy truffles even when they were not in season. Thanks to this intuition, in 1990 the Tartuflanghe laboratory created the world's first truffle pasta: "Tartufissima," an Italian name meaning "the best of truffles." In 1992, it was awarded Best New Product of the Year at the "Summer Fancy Food Show" in New York. Following Tagliolini with Truffles, Risotto, Polenta, and Cheese Fondue were also created. The authentic recipes of traditional Piedmontese cuisine prepared by Beppe enabled the company to immediately enter the haute cuisine market.
In 2005, the pastry shop opened—completely renovated and expanded in 2011—to produce the Tartufi Dolci d'Alba, the famous chocolate and Piedmont hazelnut PGI pralines, which allowed the company to enter the fine pastry market. Thanks to the nearly two-year expansion of the facility, the company doubled the production and warehouse space and created new spaces such as the showroom and the new tasting room with a professional kitchen. More than 40 million pralines are produced annually for the Tartuflanghe brand and for many private labels.
In recent years, Stefania and Paolo have joined their parents in managing the company and have inherited Domenica and Beppe's experience, enthusiastically bringing new ideas to the prestigious family tradition.
For many years, the company has proudly held the title of "Artisan Excellence," awarded by the Piedmont Region for its thirty-year experience in the culinary world.
The production
Tartuflanghe offers over 100 different recipes: a wide variety of Italian specialties and truffle products made with carefully selected raw ingredients. Quality is guaranteed by the high level of professionalism employed in production, respect for tradition and artisanal methods, combined with technology and innovation.
Tartuflanghe products are found in the finest shops and delicatessens in Italy and around the world. Thanks to its wide range of products, including restaurant-sized ones, Tartuflanghe collaborates with top restaurants, hotels, and top chefs in Europe, the USA, South America, Australia, and the Middle and Far East.
Tartuflanghe supports the environment, particularly the Langhe and Roero areas (a UNESCO World Heritage Site) that give us such renowned products.
Thanks to the new photovoltaic system and the 1,400 m2 of solar panels on the roof of our offices, Tartuflanghe is now able to produce its own green energy and is self-sufficient (the system produces more energy than it needs).
We recently renovated and doubled the size of our production facilities, offices, warehouse, and store. Our headquarters now spans 6,500 square meters, and we can welcome our guests to a brand-new showroom with a tasting room and professional kitchen. Visitors from around the world are always welcome, as transparency is very important to the company.
Certifications
Tartuflanghe has obtained the international certifications IFS - International Featured Standards and BRC - British Retail Consortium, both recognized by the Global Food Safety Initiative.
These international standards are considered a fundamental qualification in the food industry and an opportunity to demonstrate commitment to food safety, quality, and legality, and to strive for continuous improvement. The requirements are linked to the quality management system and the HACCP system, supported by detailed prerequisite programs, namely a set of GMP (Good Manufacturing Practice), GLP (Good Laboratory Practice), and GHP (Good Hygiene Practice) requirements.
BRC - The BRC Global Standard for Food Safety was developed by British retailers to ensure best practice in product safety. Building on the concept of "due diligence" (the ability to demonstrate that all reasonable measures have been taken to avoid an incident), European retailers have established specific standards to ensure the quality, safety, and legality of food at all stages of the food and beverage supply chain.
IFS International Food Standard - The IFS (International Food Standard) was developed by German, French, and Italian retailers to ensure compliance with food quality and safety requirements and legal compliance, and to provide a tool for improving food safety performance.
For many years, the company has proudly held the title of "Artisan Excellence," awarded by the Piedmont Region for its thirty-year experience in the culinary world.
Innovation
Tartuflanghe offers over 100 different recipes: a wide variety of Italian specialties and truffle products made with carefully selected raw ingredients. Quality is guaranteed by the high level of professionalism employed in production, respect for tradition and artisanal methods, combined with technology and innovation.
The Press
In 2010, Tartuflanghe was the first company to introduce "noH20" freeze-dried truffle: 100% fresh truffle freeze-dried using a sophisticated technique that removes moisture from the truffle, without using any additives or chemical processes. This innovative product maintains its flavor and aroma for a long time and enhances its characteristics when served on hot dishes.
That same year, after extensive research and experimentation, Tartuflanghe presented an innovative new product, winner of the "Trends and Innovation" award at Sial 2010 in Paris: Perlage® (truffle juice in pearls). This flavorful black winter truffle juice, obtained by directly extracting the truffle during cooking, comes in small pearls that resemble caviar in appearance and texture, but have the flavor of truffle.
