PRODUCERS, VISIONARIES
Tartuflanghe experiments with and creates its recipes in artisanal laboratories using certified DOP and IGP ingredients, selected from trusted producers.
We create everything in-house: we have lines for pasta, sauces and condiments, and desserts and chocolate. In recent years, we've added cutting-edge technologies for food cryogenic drying, overseeing every step of the process ourselves.
Stefania Montanaro
WE LOOK FORWARD to be “original”
For us, innovation means carefully examining the final result, capturing the quintessence of perfection in the material being worked, daring to challenge the limits of form, consistency, and tradition itself, capturing in our visions the flavour of a new idea : practical, functional, suitable for everyone, capable of suggesting and stimulating new consumer trends.
IDEAS THAT HAVE SET TRENDS
1990 | Truffle Show
The first and most imitated pasta in the world with truffle “inside”, best product innovation according to the 1992 Fancy Food Show in New York.
2007 | Trifulòt
The sweet miniature truffle that revolutionized Piedmontese pastry making, creating new consumer opportunities.
2010 | Perlage®
Spherified truffle juice now used in starred kitchens, best innovative product of 2010 according to the Grand Prix Tendences et Innovation in Paris.
2010 | NoH2O®
The first cryo-dried truffle created to enhance creativity in the kitchen, obtained by perfecting the food freeze-drying technique: it can be preserved for months, ready to give off its natural fragrance as if freshly picked.
2015 | Space Truffles
Cryo-drying technologies cross the threshold of the Planet.
In collaboration with Argotec, our cryo-dried products are chosen for the nutrition of astronauts on missions.
2016 | Truffle Chips
An international “case”, a worldwide success.
The first chips with real truffle to be launched on the market.
2020 | Truffle for everyone
Truffle Snacks and Dried Fruit are born: a democratic, courageous, and popular innovation.
Real truffle, selected dried fruit: 100% salted truffle juice, used to glaze the fruit evenly.
