Truffles cannot be invented, but they can be reimagined, transporting the quintessence of their aroma beyond the boundaries of taste.

It takes courage, determination, and a touch of madness. And a constant commitment to product innovation, through an unprejudiced approach, capable of blending tradition with the most advanced technologies available, while fully respecting the raw materials.

This is how Tartuflanghe's most visionary recipes are born, radically transforming the use of truffles in the kitchen and opening up new dimensions of gastronomic creativity. They work in close dialogue with haute cuisine, which not only adopts Tartuflanghe's solutions but also participates in the creation and experimentation of new dishes.

Perlage® di Tartufo is a spherified truffle obtained by directly extracting truffle juice during cooking and transformed into caviar. This product was awarded the title of best innovative product in the world at the Grand Prix Tendences et Innovation in Paris.

The NoH 2 O® Truffle represents the most advanced system in the world for the natural preservation of prized truffles: a cryo-drying process capable of maintaining the organoleptic, nutritional and aromatic characteristics of fresh truffles unaltered, which, once rehydrated, releases its aroma as if freshly picked.

“Towards the boundaries of taste, and beyond”

Cutting-edge processes such as spherification, encapsulation, and freeze-drying are some of the production processes behind Tartuflanghe's new products, certified Italian excellences capable of surprising with their versatility, pure flavors, and imaginative shapes. This philosophy gives rise to freeze-dried pesto, fruit, vegetables, and cheeses, used in the world's most prestigious Michelin-starred restaurants and even in the preparation of freeze-dried dishes for space. But it is the same technology employed for truffle chips and snacks, which today represent Tartuflanghe's latest and most ambitious frontier: offering everyone the quintessence of taste, because good flavors are not a privilege , but a moment of absolute pleasure, to be shared with everyone.