Roots in the territory, responsibility toward the future
The art of nature, the nature of art
If you say truffle, you think of Alba. It's natural.
The hills surrounding the capital of the Langhe have always represented the world’s most important treasure trove of the “diamond of the earth,” the Prized White Truffle (Tuber Magnatum Pico), which also takes its name from Alba.
It may be the pedoclimatic conditions in perfect balance between humidity and scarce precipitation; the marly and calcareous soils with a slight presence of sand; the fact of being near the 45th parallel, the heart of the temperate zone, equidistant from the pole and the equator. Or perhaps it is the plants and the morphological conformation of the hills, which create shady and humid recesses, carved by small streams, that allow privileged root development for symbiosis with truffle spores.
The excellence of the Alba region for truffles arises from the alchemy of nature's spontaneity and human ingenuity
It is the hardly explicable union between the fortunate spontaneity of nature and the equally joyful imagination of man. Here, and only here, man has created the conditions for the truffle to find its proper celebration in the kitchen, combining and expressing its true potential together with the other excellences of the Langhe—hazelnuts, wine, honey, meat, and cheeses.
Tartuflanghe is rooted in this inextricable dimension of spontaneity and technical expertise, of natural origin of quality and culinary elaboration.
Cuisine and nature, purity and art, gifts of the earth and human industriousness. A bond also recognized by UNESCO, which in 2014 declared the hills of the Langhe a World Heritage Site and, a few years later, included Alba in the network of Creative Cities for Gastronomy: the highest international recognition for culinary creativity, the result of the proximity between the excellences of the territory and human capabilities to enhance them throughout the entire food and wine supply chain.
From spore to chef
Knowledge of the truffle has led us to the root of our work: the forest heritage of the Langhe.
We cultivate more than 20 hectares of proprietary truffle grounds in Langhe, Roero, and Monferrato: a forest heritage that we meticulously care for through modern forestry techniques, advanced soil management, mapping and soil analysis, and preservation of the truffle ecosystem. A green lung that has become the center of our most important and visionary project, unique in Italy: to guarantee, for the first time, a transparent and traceable truffle supply chain, from spore to table.
In collaboration with the University of Padua and specialized research centers, we enrich our forests with plants mycorrhized in our laboratories—trees specialized in symbiosis with truffle spores. With a dual intent: to create rational and traceable truffle cultivation, and to promote the regeneration of a natural environment in which pedoclimatic conditions allow the development of the Alba White Truffle, still today the rarest and most precious truffle.
Mycorrhizing plants, selecting the most suitable soils, protecting forest vegetation, and ensuring harvesting from proprietary truffle grounds, whose agronomic management occurs in perfect symbiosis with nature.
Past and future unite in Tartuflanghe’s vision: a truffle of origin and originality, an authentic and unique expression of the world’s most suitable territory for truffle cultivation.
The sustainable vision
Our commitment to forestry and the preservation of the natural environments of the Alba White Truffle translates into concrete sustainability actions in our production process. All our production facilities are powered by photovoltaic systems, and the remaining purchased energy comes only from renewable sources.
Research and Development
Our research activity combines technology, creativity, and collaboration with chefs and technologists to create innovative, high-quality products
Who We Are
Since 1975, we have transformed truffles into gastronomic excellence, combining artisanal experience, passion, and innovative spirit
