Tartuflanghe

The company founders, Domenica and Beppe, began business in the world of the truffle in 1968, selling fresh truffles from Piedmont. During those years, their restaurant “Da Beppe”, in the heart of Alba town, was designated by the Michelin guide as a reference point for lovers of cooking based on mushrooms and truffles.

Tartuflanghe began in 1980 in order to profit from Beppe’s inspiration and culinary experience which had matured following a prestigious career: Head Chef aboard cruise ships from 1958 – 1966, teacher in a catering school, chef in the most well known restaurants of Piedmontese cuisine and then owner of his famous restaurant.

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).

After “tagliolini” pasta with truffle came prepared risotto, polenta and “fonduta” with truffle. Beppe’s traditional, very authentic Piedmontese recipes have enabled the company to become established in the specialized high quality gastronomic product market right from the start.

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.

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