Research, technique, and gastronomic vision
Producers, visionaries
Over 100 recipes, 7,000 kg of processed truffle, and more than 40 million Trifulòt produced every year.
We invent and create all our products in our artisan workshops using certified raw materials, selected from trusted local producers.
We create everything in-house. Alongside our egg pasta production lines, we have added hazelnut and chocolate processing lines, which in recent years have been joined by new technologies for food freeze-drying, a process we personally oversee at every stage.
The dawn of new flavor
Craftsmanship, technology, and relentless research
Tartuflanghe dedicates significant resources and a team exclusively focused on Research & Development to the creation of new products: an experimental kitchen where the recipes of the future are born, a place of cultural exchange involving expert technologists and Michelin-starred chefs.
It is here that we learn to interpret flavors and savor our visions, in a challenge with ourselves: adding ingenuity to tradition while contributing to the creativity of contemporary gastronomy.
Creativity is innovation
We innovate creativity in the kitchen, creating innovation
The ecstasy of a flavor, the perfection of a color, the joy of a perfect texture. Cooking is the art of elevating the flavors of nature to a new level of awareness.
Unleashing that art by transforming exceptional raw materials is our daily commitment, which we put into practice through continuous dialogue with the cuisine of the finest avant-garde chefs.
We do this by focusing on the final result, capturing the quintessence of perfection in the raw material, daring to challenge the limits of forms, textures, and tradition itself, finding in our visions the flavor of a new idea.
It is this creative energy that led us to create Tartufissima, the world’s first pasta with truffle “inside,” named best product innovation at the 1992 Fancy Food Show in New York. The same creativity we infused into Trifulòt, revolutionizing a traditional Piedmontese pastry recipe and offering new consumption occasions.
It is the joy of invention, while respecting the essence, that led us to create Perlage di Tartufo®
Spherified truffle juice, now used in Michelin-starred kitchens, named best innovative product of 2010 by the Grand Prix Tendances et Innovation at SIAL in Paris, and to apply technologies perfected by the food industry for preserving highly perishable agricultural excellence such as truffle.
An innovative freeze-drying technique capable of completely extracting water while preserving the flavor, aroma, and all the nutritional characteristics of the fresh product intact.
Ideas that set trends
1990
Tartufissima is born, the world's first and most imitated pasta with truffle "inside," named best product innovation at the 1992 Fancy Food Show in New York.
2007
Then comes Trifulòt, the miniature sweet truffle that revolutionizes Piedmontese pastry by creating new consumption occasions.
2010
Perlagè® is launched, spherified truffle juice now used in Michelin-starred kitchens, awarded best innovative product of the year by the Grand Prix Tendances et Innovation in Paris.
2010
NoH₂O® also takes shape, the first freeze-dried truffle created to enhance creativity in the kitchen, obtained by perfecting the food freeze-drying technique: it keeps for months, ready to release its natural fragrance as if freshly harvested.
2015
Freeze-drying technologies then cross planetary boundaries: in collaboration with Argotec, freeze-dried products are selected for astronaut nutrition on missions.
2016
Truffle Chips are born, a true international "phenomenon" and worldwide success: the first potato chips with real truffle to be launched on the market.
Who We Are
Since 1975, we have been transforming truffle into gastronomic excellence, combining artisan expertise, passion, and innovative spirit
Territory and sustainability
We protect the land and truffle grounds with sustainable practices, environmental respect, and a careful and responsible supply chain
