Tartuflanghe

Domenica Bertolusso and Beppe Montanaro, founders of the company, started their business in the world of truffles in 1968, selling 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 recommended by the Michelin guide as a reference point for all enthusiasts and connoisseurs of mushroom and truffle cuisine. Tartuflanghe was founded in 1980 to exploit Beppe's flair and culinary experience, gained through a highly prestigious training course. The name “Tartuflanghe”, on the other hand, is the result of a Sunday intuition that combined the word truffle with the name of the Langhe, a territory famous for the

The first truffle specialties were created to give lovers of good food the opportunity to enjoy truffles even out of season. It was precisely from this intuition that in 1990 in the artisanal workshops 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 noodles with truffle, ready risottos, polenta and fondue with truffles followed. The most authentic Piedmontese recipes prepared by Beppe have therefore allowed the company to establish itself from the beginning in the specialized market

In 2005, the confectionery laboratory was inaugurated, completely renovated and enlarged in 2011, for the production of Sweet Alba Truffles, famous chocolate and hazelnut pralines from Piedmont IGP, which have allowed the company to establish itself also in the quality confectionery market. In recent years, their children Stefania and Paolo have supported their parents in running the company and have made them the wealth of experience gained by Domenica and Beppe, carrying on the prestigious family tradition with enthusiasm and new ideas. The company has been holding the title “Artisan Excellence” for years, issued by the Piedmont Region in recognition of its thirty years of experience in the world of quality gastronomic craftsmanship