We have been contributing to the development of gastronomic creativity since 1975.

Our roots in Alba have led us to imagine the truffle in new forms, contexts and ways of using it. It used to be put 'on top' of tagliatelle, and we put it 'inside'. It could only be kept for a couple of days, and we cryo-dried it. It was a product for a few, so we offered it to everyone, for all occasions: from refined gourmet dishes to simple moments of pleasure.

Excellence in supply chain management and processing has enabled us to establish a special relationship with the world's top restaurants, which we help to innovate through constant research and development in our own workshops.

Our story began in 1968, in Alba, when Beppe Montanaro opened a restaurant specialising in mushrooms and truffles. A few years later, he decided to develop a new business idea: he founded Tartuflanghe in 1975 in Piobesi d'Alba, together with his wife Domenica.

Since then, our passion for a product that is a symbol of our territory, the White Truffle of Alba, has led us to create many others with which we weave interesting synergies, while remaining faithful to tradition.

Today we cultivate more than 20 hectares of truffle fields in the Langhe, Roero and Monferrato regions, and our truffle hunters collect the truffles every day from this woodland heritage. Once they arrive at the company, they are checked one by one, selected and catalogued according to their sensory and aesthetic characteristics. The best fresh truffles are shipped all over the world, and some of them, thanks to the processes devised by the Tartuflanghe team, give life to new and innovative products.

Our products, from savoury to sweet, have been awarded in major international competitions and have even gone into space.