• Tartuflanghe



    Truffle hunting


    Annual White Alba Truffle Auction

    Tartuflanghe is an artisan family business, trading in fresh truffle since the late 60’ and manufacturing truffle specialties from Piemonte and gourmet products since 1980.

    Domenica Bertolusso and Beppe Montanaro, founders of the company, started their experience in the “truffle world” in the 1968, marketing the fresh truffle from the Piedmont region. During that period, their restaurant “Da Beppe”, located in the heart of Alba, was considered a landmark by truffle and mushrooms lovers and by the Michelin guide. Tartuflanghe was born at that time to exploit Beppe’s experience and creativity, built through a prestigious formative experience. The company’s name derives from an intuition of Domenica: she joined the Italian word for “truffle” with the name of the origin territory of this precious fungus, the Langhe area.


    Recently Stefania and Paolo have joined their parents in running the business and have inherited Domenica and Beppe experience, carrying on the family tradition and prestige with enthusiasm and new ideas.

    The first truffle specialities were created to give aficionados the opportunity to enjoy good cooking and also truffles out of season. Thanks to this policy the kitchen laboratories of Tartuflanghe produced the first truffle pasta product in the world (awarded best new product of the year prize in 1992 at the Fancy Food Summer Show in New York).


    Pasta - 1

    Tartuflanghe today is to be found in the most prestigious shops and gourmet outlets in Italy. Our truffle specialities are, moreover, appreciated in top class restaurants and gourmet shops all over the world. Product quality is guaranteed by accurate selection of the raw materials used, by the expertise brought to every production phase, by respect for tradition and local methods combined with innovation and technology.

    Truffles & Honey




    The New Frontiers

    Almost 15 years ago Stefania and Paolo joined their parents in running the business and inherited Domenica and Beppe’s experience, carrying on the family tradition and prestige with enthusiasm and new ideas. The constant research for innovation is creating cutting edge products, where the tradition is re-interpreted and new techniques are involved. The truffle noH2O®, which preserves the taste and the smell of the fresh product with a long shelf life, was the first dehydrated product to be created in 2010: after that a wide varieties of dehydrated raw materials and preparations are now offered to top Chefs such as Pesto Powder, Bagnèt Verd Powder, and the NOH2O range.


    The truffle is a hypogeum fungus which grows underground, closely linked to certain kinds of plants, from which it absorbs nutrition by means of an extensive and ramified root system.

    The fruit is in the form of a tuber and consists of a fleshy mass, whose colour varies from white to grey tending towards brown, depending on the plant on which it lives and grows. Indeed, the truffle consists of a percentage of water and mineral salts, which it absorbs from the surrounding soil.





    The Basics of Buying Truffle

    1) Verify product origin: you’re visiting the Piedmont Region and you might risk to go back home with a speciality food produced somewhere else (although on the label you might see logos, images, names, etc… connected with Langhe, Alba, Roero, Piedmont, etc…). Verify the production site on the label and always request a locally produced product. Make sure that “Produced in…” (Prodotto in) appears on the label since this is the only guarantee of the exact production site.

    2) Bianco or Bianchetto? White truffle is called “Magnatum Pico”. If in the ingredients list you find “Albidum” or “Borchii” you’re buying a product made with a truffle similar to Magnatum Pico’s white colour, but of another variety called “Bianchetto”, less rare and surely more affordable. Pay attention: a product containing “Bianchetto” truffle cannot be sold as a product containing “tartufo bianco”.

    3) Chinese truffle? No, thanks. There is a truffle variety imported from China called “Tuber indicum”. It is a product with totally no commercial value since it has no taste or smell but especially because its trade is forbidden in Italy – as a matter of fact the name “Tuber indicum” is not indicated on the permitted harversting and sale list of the several variety of truffles sold.

    4) Black truffle from Alba? Besides the rare white truffle, our hills are also very rich in good black truffle and their two most known and used varieties: the Summer black truffle or “Scorzone” (Tuber aestivum Vitt) and the Winter black truffle (Tuber melanosporum). Both are suitable for cooking (not recommended for the white truffle variety) and, for this reason, they are the most used varieties in thermally processed truffle products.

    5) What does the word “aroma”means ?. Most likely you will find the word “aroma” as one of the last ingredients on the ingredients list. The smell of white fresh truffle is mainly characterise by a molecule called Bis(methylthio) methane. This particle, widely abundant in fresh white truffle, is perfectly reproduced in a laboratory and used in truffle products. Some companies use it as a truffle substitute (in this case we speak of “flavoured product”) or in addition to a truffle to “enhance” its smell because the preserving thermic process deteriorates the natural molecule of the fresh truffle. This flavour is called “naturale identico” (same-as-natural), which is exactly identical to the molecule present in the fresh white truffle.

    6) Percentage: Except the favoured truffle products (which do not contain any), any truffle based product must indicate on the ingredients list the quantity of truffle present in the product.

    7)  Price: Surely the truffle is expensive therefore any product containing white truffle is expensive as well. Obviously big, perfectly shaped truffles are not used for processed products never the less, the smaller or broken white truffles, used for this purpose, are still quite expensive. Fresh white truffle must be brushed, washed and processed. Considering the production and distribution costs, keep in mind that the average cost for 1g of processed white truffle is about 1,5 €.

    Always read the product label carefully!!


  • Tartuflanghe

    Domenica Bertolusso and Beppe Montanaro, founders of the company, started their experience in the “truffle world” in the 1968, marketing the fresh truffle from the Piedmont region.