Tartuflanghe

Tartuflanghe has grown from the passion, resilience, and amazing insight of its founders Beppe Montanaro and Domenica Bertolusso. The company’s story begins with Beppe starting his cooking career at a very young age during the 1950’s in the large kitchens of a well-known restaurant which provided a rich white truffle experience and great recipes to its patrons in Piemonte. Before turning 18, inspired by stories told by customers, Beppe decides to travel the world while perfecting his craft by becoming a cook on various cruise ships, visiting the ports and cities of the United States, Canada, the Caribbean, the Pacific area, Europe, and the Mediterranean area over the course of 8 years. In 1968, he returned home and used his experience to open the restaurant “Da Beppe” in the heart of Piemonte’s city center. Through Da Beppe, he met Domenica, who he would end up marrying and relying on in future endeavors. Together, they served 350 ounces of Alba White Truffle per week during the months between September and January. Due to the increasing demand for fresh truffles both locally and abroad, Beppe and Demonica established Tartuflanghe in 1975. Their goal was to offer traditional recipes and truffles year round, even outside of the short harvest season. The name was chosen by combining the words “Tartufo” and “Langhe” to represent this vision. By 1982, they completely left the life of restaurateurs, creating Tartuflanghe’s first laboratory in Piobesi d’Alba, just behind their home. Once Tartuflanghe was fully launched, Beppe resumed his travels to become a truffle advocate for the world, while his wife Domenica took charge of the administrative side of the company, establishing relationships with importers all over the world. In 1990, inspiration struck once more for Beppe, as he developed La Tartufissima, the world’s first trufflepasta, by combining truffles with pasta, which catapulted Tartuflanghe into the international market with requests for the product coming from all over the world. Thanks to the success of La Tartufissima, Tartuflanghe had to expand its laboratories and the company had to relocate to a larger space to meet the growing market’s demand. In 1992 trufflepasta received an award for best new product of the year in 1992 at New York’s Fancy Food Summer Show. Since these key events in Tartuflanghe’s history, Tartuflanghe products have earned their place in gourmet specialty shops the world ver, with a growing range of innovations reaching over 100 truffle-based recipes being offered by the company.