1950
The beginning
Giuseppe Montanaro, known as Beppe, left the small village in the Alta Langa where he was born to begin his career as a chef at the Hotel Savona in Alba.
1960
From the Langhe to the ocean
At the age of eighteen, Beppe embarked as a chef on cruise ships and encountered the great international restaurants.
1968
The “place” of Truffles
Building on his experience at sea, Beppe returned to the Langhe and, together with his wife Domenica, opened the Da Beppe restaurant, located in the heart of Alba, which became a hub for truffle and mushroom enthusiasts.
1975
Tartuflanghe is born
Beppe and his wife Domenica founded Tartuflanghe. The idea was to select and certify the quality of the Alba White Truffle and ship it worldwide. Truffle processing gave rise to innovative ideas that go far beyond the simplest of fresh products.
1990
Tartufissima, the first pasta with truffle in its heart
Beppe and Domenica created Tartufissima, the world's first pasta with truffle, awarded Best New Product of the Year at the 1992 Fancy Food Show in New York .
2005
Trifulòt, mignon is better
In 2005, Tartuflanghe opened its in-house confectionery laboratory, where, after two years of experimentation, Trifulòt was born, a miniature sweet truffle to be enjoyed at any time of day.
2009
Rethinking the Truffle
Truffles cannot be invented, but they can be reimagined, transporting the quintessence of their aroma beyond the boundaries of taste.
The Perlage® di Tartufo is the spherified truffle, obtained by extraction
truffle juice is directly extracted during cooking and transformed into caviar. This product was awarded the 2010 Grand Prix Tendences et Innovation prize in Paris as the world's best innovative product.
2010
Towards the boundaries of taste, and beyond
Tartuflanghe creates NoH2O®, the world's most advanced system for naturally preserving prized truffles. A cryo-drying process that preserves the organoleptic, nutritional, and aromatic properties of all truffle species, including the Alba White Truffle.
2020
Truffles are for everyone
The experience gained in processing truffles and its use in recipes capable of understanding and going beyond tradition are the basis of Tartuflanghe's "democratic" revolution . Chips , Aperitifs and Dried fruit with truffles bring the The quintessence of taste on the everyday table: truffles are truly for everyone.
