Domenica Bertolusso and Beppe Montanaro, founders of the company started their business in the world of truffles in 1968, marketing fresh Piedmont truffles. In those years their restaurant “Da Beppe”, located in the heart of the city of Alba, was reported by the Michelin guide as a reference point for lovers of cuisine based on mushrooms and truffles.
Since Tartuflanghe was founded, experience and passion are the foundation for being the best in the world of truffles. Tartuflanghe are considered masters of production of various truffle products.
Tartuflanghe is a company dealing in top quality truffles. Founded in 1980 to capitalize on Beppe’s creativity and culinary experience, gained through a highly prestigious training course: Chef Saucier on cruise ships in the years 1958-1966, hotel school instructor, chef in the most established restaurants of typical Piedmontese cuisine and then owner of the renowned restaurant. The name “Tartuflanghe” is the result of an intuition of Domenica that in the kitchen of the restaurant, united the word truffle with the name of the Langhe, territory famous for the quality of this precious mushroom.
The first truffle specialties were created to give the chance to lovers of good food to taste truffles even out of season. It was from this intuition that the first truffle pasta produced in the world (awarded in 1992 at the Fancy Food Summer Show in New York as the best new product of the year) was created in the Tartuflanghe artisan laboratories , the “Tartufissima” , which literally it means the superlative form of the truffle. After the truffle tagliolini followed the ready risottos, polenta and fondue with truffle. The most authentic Piedmontese traditional recipes prepared by Beppe have allowed the company to establish itself since the beginning in the specialized market of high gastronomy products.
In 2005 the confectionery laboratory was inaugurated – completely renovated and enlarged in 2011 – for the production of Sweet Truffles of Alba , famous chocolate pralines and Piedmont IGP hazelnuts, which allowed the company to establish itself also in the quality confectionery market. Every year the company produces more than 40 million Tartuflanghe pralines and for many other private brands.
In recent years Stefania and Paolo have assisted their parents in running the company and have made them the heritage of experience gained from Domenica and Beppe, pursuing the prestigious family tradition with enthusiasm and new ideas.
The company boasts for years the title ” Artisan Excellence “, issued by the Piedmont Region as a recognition of its thirty years of experience in the world of quality gastronomic craftsmanship.
This 2019, Tartuflanghe has joined Singapore Chocolate Awards 2019 and won 2 gold medal and a silver medal in this competition:
Trifulòt, Sweet Truffle: Dark chocolate
Awarded Gold by Singapore Newspaper
Delicious black praline with a distinctive taste, ideal for a sweet break or for a coffee.
We use a special hazelnut, the Piedmont IGP hazelnut (Protected Geographical Indication), also called the “round and gentle of the Langhe” due to its sweetness and particularly rounded shape. Thanks to its quality it is considered the best hazelnut variety in Italy.
Trifulòt, Sweet Truffle: White chocolate
Awarded Gold by Singapore Newspaper
Use a special hazelnut, the Piedmont IGP hazelnut (Protected Geographical Indication), also called the “round and gentle of the Langhe” due to its sweetness and particularly rounded shape. Thanks to its quality it is considered the best hazelnut variety in Italy.
This soft white praline, with its crunchy wafer, is perfect as an accompaniment to coffee, cappuccino or black tea.
Trifulòt, Sweet Truffle: Pistachio
Awarded Gold by Singapore Newspaper
Delicious white praline with pistachio and a pinch of salt, which gives it a delicate salty aftertaste. Irresistible!
For more information about the company and their products please visit their website :
