Italian truffles are particularly sought after from top Chefs worldwide.
Tartuflanghe is a company dealing in top quality truffles. It was founded in 1980 and in 2014 the company posted a turnover of about €9m showing a year-on-year increase of eleven per cent, exports accounted for seventy per cent.

Caviaroli 3 (1)

 

Domenica Bertolusso and Beppe Montanaro, founders of the company, started their business love affair with truffles in 1968 when they began marketing the fresh truffles from the Piedmont region (Northwest of Italy).

Paolo Montanaro, General Director of Tartuflanghe told Doitbetter.info.

“We focus on fresh truffles and the company policy is to constantly invest in finding new solutions in order to guarantee fresh, high quality, truffles throughout the year, not only in the traditional harvest season”.

Since it was founded, innovation has always been the company’s driving force. It was this appetite for pushing the culinary boundaries which lead Tartuflanghe to make the very first pasta made with truffle “Tartufissima” in 1990. This pasta was awarded the best new product of the year at the “Summer Fancy Food Show” in New York in 1992. 

In 2005 the company revamped the confectionery laboratory. This is where the Tartufi Dolci d’Alba are produced, they are made combining the finest chocolate with the renowned I.G.P. Piedmont hazelnut pralines. These chocolate treats, along with other products, allowed Tartuflanghe to enter distribution channels worldwide for top end confectionery products. Tartuflanghe produces more than forty million pralines each year, also supplying a number of other producers which than re-brand the pralines as their own.

Truffles

Thanks to the wide range of products, Tartuflanghe works in partnership with top Chefs, restaurants and luxury hotel chains in Europe, USA, South America, Australia, the Middle East and the Far East. These include: Hilton Resorts, Bulgari Hotels, Four Seasons, Kempinsky Hotels and The Peninsula Hotels.

Recently, Tartuflanghe launched a new product: The dehydrated “NoH2O® White Truffle”.

dehydrated “NoH2O® White Truffle”

dehydrated “NoH2O® White Truffle”

This is a 100 per cent fresh truffle that undergoes a sophisticated dehydrating process that takes out the moisture from the truffle without using any additive or chemical process.
Among the new products recently launched by Tartuflanghe one stands out for its innovation: the Perlage ® (truffle caviar), winning an award in Paris at the Sial exhibition.

Truffle-perlage

Truffle-perlage

This unique truffle caviar is made using the tasty winter black truffle juice which is extracted from the truffle during cooking. The juice is than moulded into small pearls that look like caviar in colour and texture but have the distinctive truffle taste.

 

Fifty Shades Of Italian Truffle  speed read:

– Tartuflanghe posted in 2014 a turnover of about €9m showing a year-on-year increase of eleven per cent

– Thanks to the wide range of products, Tartuflanghe works in partnership with top Chefs worldwide

– Among the new products recently launched by Tartuflanghe one stands out for its innovation: the Perlage ® (truffle caviar), winning an award in Paris at the Sial exhibition.

roberto ceccarelli

roberto ceccarelli

Roberto is a business journalist with a focus on the food & wine sector. He worked freelance for many Italian newspapers and magazines such as Italia Oggi, Gdo Week, Il Resto del Carlino.
roberto ceccarelli