Our roots in Alba have allowed us to reimagine truffle in new forms, contexts, and ways of use: it used to be placed “on top of” tagliatelle, and we put it “inside.” It would keep for only a couple of days, and we freeze-dried it. It was a product for a select few, so we made it accessible to everyone, for every occasion: from refined gourmet dishes to simple moments of pleasure.
The company: contemporary gastronomic creativity
Since 1975, Tartuflanghe has contributed to the development of gastronomic creativity through innovative recipes capable of anticipating the tastes of the future.
A family of producers, since 1975
We are a family-run company, proudly grown among the stoves of our kitchens. Since 1975, we have never stopped developing recipes, experimenting with techniques, and passing down our know-how. We know our products because we love them—and we are the ones who make them, one by one.
Artisanal tradition
Meticulous selection of truffles, continuous sourcing of the finest raw ingredients, and craftsmanship applied to every stage of production. We guarantee the highest quality standards to meet the needs of specialty shops and department stores, while proudly preserving our artisanal essence.
We cultivate the forests
We care for more than 30 hectares of woodland and truffle grounds across the Langhe, Roero, and Monferrato to preserve a heritage that is disappearing, consumed by vineyard monoculture and human encroachment. We tend these forests to ensure the traceability of our White Truffle of Alba and to safeguard the survival of its unique, irreplaceable habitat.
Direct supply chain
We manage our supply chain directly: fresh truffles come from our own woods, and we select certified raw materials, including PDO and PGI products. Our vertical control over the production process allows us to offer products that preserve the flavor and heritage of the territories they come from.
Innovative recipes
Our Research & Development team works closely with avant-garde cuisine, collaborating with top international chefs to create innovative recipes tailored for the HoReCa sector, department stores, and specialty shops. It is through this continuous experimentation that we “invent” the trends shaping the future: forward-looking tastes, visionary flavors in functional, practical, and contemporary forms—for everyone.
A complete and diverse range
Fresh and freeze-dried truffles; appetizers, breadsticks, dried pasta, sauces, and condiments; truffle specialties and traditional Piedmontese desserts. Our range is broad and above all diverse, designed to accompany every moment of the day and the occasions of contemporary taste: from snacks to gourmet experiences.
A family of producers, since 1975
We are a family-run company, proudly grown among the stoves of our kitchens. Since 1975, we have never stopped developing recipes, experimenting with techniques, and passing down our know-how. We know our products because we love them—and we are the ones who make them, one by one.
Artisanal tradition
Meticulous selection of truffles, continuous sourcing of the finest raw ingredients, and craftsmanship applied to every stage of production. We guarantee the highest quality standards to meet the needs of specialty shops and department stores, while proudly preserving our artisanal essence.
We cultivate the forests
We care for more than 30 hectares of woodland and truffle grounds across the Langhe, Roero, and Monferrato to preserve a heritage that is disappearing, consumed by vineyard monoculture and human encroachment. We tend these forests to ensure the traceability of our White Truffle of Alba and to safeguard the survival of its unique, irreplaceable habitat.
Direct supply chain
We manage our supply chain directly: fresh truffles come from our own woods, and we select certified raw materials, including PDO and PGI products. Our vertical control over the production process allows us to offer products that preserve the flavor and heritage of the territories they come from.
Innovative recipes
Our Research & Development team works closely with avant-garde cuisine, collaborating with top international chefs to create innovative recipes tailored for the HoReCa sector, department stores, and specialty shops. It is through this continuous experimentation that we “invent” the trends shaping the future: forward-looking tastes, visionary flavors in functional, practical, and contemporary forms—for everyone.
A complete and diverse range
Fresh and freeze-dried truffles; appetizers, breadsticks, dried pasta, sauces, and condiments; truffle specialties and traditional Piedmontese desserts. Our range is broad and above all diverse, designed to accompany every moment of the day and the occasions of contemporary taste: from snacks to gourmet experiences.
The taste of tradition is a flavor that is always new
1950
Giuseppe Montanaro, known as “Beppe,” leaves the small village in Alta Langa where he was born to begin his career as a chef at the Hotel Savona.
1960
At the age of eighteen, Beppe embarked as a chef on cruise ships, gaining experience in the world of international fine dining.
1968
Drawing on the experience gained at sea, Beppe returned to the Langhe and opened the restaurant “Da Beppe” in Alba, which became a landmark for truffle and mushroom enthusiasts.
1975
Beppe and his wife Domenica founded Tartuflanghe. Their idea was to select and certify the quality of the White Truffle of Alba and ship it all over the world. From the processing of truffles came innovative ideas that go far beyond fresh products.
1990
Beppe and Domenica created Tartufissima®, the world’s first artisanal truffle pasta, awarded Best New Product of the Year at the 1992 Fancy Food Show in New York.
2005
Tartuflanghe opens its in-house pastry laboratory, where—after two years of experimentation—Trifulòt® is created: a bite-sized sweet truffle to be enjoyed at any time of the day.
2009
Truffle cannot be invented, but it can be reimagined. In 2009, Perlage® was created: a truffle obtained by directly extracting the juice of black truffle during cooking and spherifying it into small pearls similar to caviar.
2010
Tartuflanghe developed NoH2O®, a freeze-drying system that preserves the truffle’s qualities, flavor, and aroma intact, including those of the White Truffle of Alba.
2018
Tartuflanghe USA Corp is established as the exclusive importer of Tartuflanghe specialties, with the aim of strengthening the brand’s presence in the United States and accelerating its expansion and growth in the American market.
2020
PEDEMONTIS is established, the agricultural company based in Priocca dedicated to the sustainable care of woodlands and the cultivation of vineyards. From this work come six Roero wines that express the authenticity of the Piedmont hills and a deep connection with nature.
2020
Experience and creativity bring truffles into everyday life: chips, aperitifs, and nuts make their flavor accessible to everyone.
2024
The new Trifulòt draws inspiration from the art of Ugo Nespolo and the Liberty style, reinterpreting the iconic leaf and expressing nature, Piedmont, and the brand’s values.
2024
Bistrot75 is launched, a line of recipes without truffle. The brand is inspired by the bistro menu of the historic “Da Beppe” by the Montanaro family. With Bistrot75, tradition is celebrated by bringing together local recipes and iconic Italian dishes in a journey through the flavors of the regions.
2025
To celebrate 50 years of history, a unique creation is introduced: Tartufissima 19 – Special Edition, in the prestigious 1 kg MAXI format. A tribute to our tradition and our vision.
2025
Pico Bistrot opens—the Truffle Bistrot, a new gastronomic project by Chefs D’Errico, dedicated to creative cuisine and the world of truffles. A meeting of innovation and tradition.
Territory and sustainability
We protect the land and truffle grounds with sustainable practices, environmental respect, and a careful and responsible supply chain
Research and Development
Our research activity combines technology, creativity, and collaboration with chefs and technologists to create innovative, high-quality products
