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This exclusive delicacy consists of 100% freeze-dried white truffle (Tuber magnatum Pico). The innovative freeze-dry technology preserves the fine flavour of the white truffle for a long time through a process that maintains all its organoleptic characteristics unaltered. How to use it: Crumble the slices directly over warm dishes and wait two-three minutes before tasting it, so that the steam of the dish re-hydrates the slices and the truffle can release its flavors. Try it on any kind of pasta, especially with egg pasta dressed with butter, oil or a cheese sauce, on risotto, vegetable soups, cheese fondue, eggs, potatoes and all dishes that best suit with fresh truffle. Tartuflanghe suggests to use the product with delicate recipes, to enhance the truffle flavor at its best.

Tartuflanghe is a family company, founded in 1975 by chef Giuseppe and his wife Domenica Montanaro in Piobesi d’Alba. The company’s history is strongly tied to the kitchen which still today shows in how they meticulously stay creative with developing recipes, experimenting with production processes and in their continuous selection of the finest ingredients. Since the start, the passion for the symbol of their territory, the White Truffle of Alba, has pushed them to be innovative in their product development, while staying  true to tradition. Their recipes, from savory to sweet, have been awarded in major international competitions.

“Every day we continue to experiment with our idea of flavor to create the absolute sensorial experience”, Paolo Montanaro

Today Tartuflanghe cultivates and nurtures more than 20 hectares of wooded land in Langhe, Roero and Monferrato to save a heritage that is disappearing, the Alba White Truffle.