Tartuflanghe

Domenica Bertolusso and Beppe Montanaro, the founders of the company, began their activity in the world of truffles in 1968, marketing fresh truffles from Piedmont. In those years, their restaurant “Da Beppe,” located in the heart of the city of Alba, the mecca for truffle lovers, was even featured by the Michelin guide as a reference point for all enthusiasts and connoisseurs of mushroom and truffle-based cuisine. Tartuflanghe was established in 1980 to make the most of Beppe’s culinary flair and experience, gained through a prestigious training path. The name “Tartuflanghe” comes from an idea by Domenica, who combined the word truffle with the name of the Langhe, a region famous for the quality of this precious fungus.

The first truffle specialties were created to give lovers of good food the chance to enjoy truffles even out of season. It was from this idea that in 1990, in the artisan laboratories of Tartuflanghe, the first truffle pasta produced in the world was created, awarded in 1992 at the Fancy Food Summer Show in New York as the best new product of the year, namely the “Tartufissima.” After the truffle tagliolini, ready-to-eat risottos, polenta, and fondue with truffle followed. The most authentic recipes of the Piedmontese tradition prepared by Beppe have allowed the company to establish itself from the beginning in the specialized market of high gastronomy products.

In 2005, the sweets laboratory was inaugurated, completely renovated and enlarged in 2011, for the production of Tartufi Dolci d’Alba, famous pralines made from chocolate and Piedmont IGP hazelnuts, which have allowed the company to also establish itself in the quality confectionery market. In recent years, the children Stefania and Paolo have joined their parents in running the company and have embraced the wealth of experiences gained by Domenica and Beppe, enthusiastically carrying forward the prestigious family tradition with enthusiasm and new ideas. The company has proudly held the title of “Eccellenza Artigiana” for years, awarded by the Piemonte Region as a recognition of its thirty years of experience in the world of quality gastronomic craftsmanship.