List of products by manufacturer TartufLanghe

“Tartuflanghe” was founded in 1975, not only from an idea but also from of a culinary experience started in the ‘50s, when my husband Beppe was chef on cruise ships and later of the “da Beppe” restaurant, started by us between 1967 and 1982. Set in the heart of the town of Alba, our restaurant was recommended by the Michelin guide as benchmark in Piedmont for the lovers of mushroom and truffle cuisine. Tartuflanghe, thus, originated combining our inspiration with the wide baggage of gained experience, that some years ago we started to bequeath to our sons Stefania and Paolo.

“Tartuflanghe” was founded in 1975, not only from an idea but also from of a culinary experience started in the ‘50s, when my husband Beppe was chef on cruise ships and later of the “da Beppe” restaurant, started by us between 1967 and 1982. Set in the heart of the town of Alba, our restaurant was recommended by the Michelin guide as benchmark in Piedmont for the lovers of mushroom and truffle cuisine. Tartuflanghe, thus, originated combining our inspiration with the wide baggage of gained experience, that some years ago we started to bequeath to our sons Stefania and Paolo.


A huge passion and the love for our authentic products have always been our work’s guidelines. Basics with which we have always complied and which have allowed us to stick out in the specialized quality products’ market.


The only goals that we have always set ourselves are satisfying customers looking for new demanding and expert realities, to whom show and by whom make our products be appreciated.


Our concept of growth belongs to the philosophy of quality, not only quantity, improvement, a growth made of wise acquisitions, of respect for tradition and of really artisan methods combined with innovation and technology. Al this has allowed us to gain a reputation rewarding our natural vocation in making refined and authentic delicacies.


Our team in charge with the production is followed with care and dedition by Stefania and the whole productive process is attentively supervised through various phases:


Raw materials’ inspection at the arrival, goods’ conditions’ control, in compliance with the order and the provenance, scrupulously complying with the norms on good’s traceability.


Raw materials’ storage in the different rooms to which they belong.


Environment and plants’ sanitary control, with particular attention to the critical points.


Products’ processing and production, devolved upon an equipe of people trained according the best artisan technique.


Warehouse storage of the finished product and quarantine period during which the product’s stability is tested through both an inner control and laboratory analysis.


Realization of technical records, loyal and transparent in describing the productive process.


Fist quality control of the finished product during the pre-labelling phase and second quality control during the order preparation phase.


Orders’ preparation with huge attention to packaging.


The office staff is in charge with the management and control of the orders and is highly qualified to offer a quick and efficient service, in both planning and communication.


The trade office is managed by Paolo, committed to promoting products and supporting customers through relationships strengthened by mutual trust and esteem.


For several years Stefania and Paolo have cooperated with us in running the farm, borrowing the patrimony of experience gained by us and carrying on with enthusiasm and new ideas the prestigious family tradition.


Truffle’s history


The truffle is a fruit of the land, known since the most ancient times. The first written testimonies date back to the 18th/17th centuries B.C., at the time of the Sumerians and of the patriarch Jacob. The ancient Sumerians used the truffle with other vegetables such as barley, chickpeas, lentils and mustard, while the ancient Athenians are said to adore it up to grant citizenship to Cherippo’s sons for having invented a new recipe. Plutarch ventured a rather original utterance about the tuber’s origin from the combined action of water, heat and lightnings. Similar theories, shared or questioned even by Pliny, Martial, Juvenal and Galen, had no result but generating long diatribes. Most probably their “tuber terrae” wasn’t  the perfumed truffle with which we deal nowadays but the “terfezia leanis (Terfezia arenaria)” or similar species. They were abundant, then more than now, in Northern Africa and in Western Asia, reaching the weight of three-four Kg; it is understandable that they were very appreciated (so much as being called “the Gods’ food”), as at that time tubers of American origin, such as the potato and the Jerusalm artichoke, were completely unkown. The Tuber Magnatum Pico never became part of the very refined Roman recipes, though Rome had an emperor from Alba, Publio Elvio Pertinace. The truffles that delighted the Roman patricians’ palates were poor only in quality because they were very expensive. The writer Apicio in his “De re Coquinaria” inserted six truffle-based recipes in the book VII, that which talked about the most expensive courses. Meanwhile, the studies on truffle increased. Pliny the Elder defined it “land’s callus, while Juvenal became so infatuated with it as to assert that “the lack of wheat was better than that of truffle”. The truffle avoided the man’s frugal tables throughout the Middle Age and remained the food of wolves, foxes, badgers, pigs, boars and mice. The Renaissance reintroduced the taste for good cuisine and the truffle marched off to achieve the first place among the most refined food.


The refined black truffle appeared on the French lords’ tables between the 14th and the 15th centuries, while in Italy the white truffle was establishing itself. In the 18th century the truffle of Piedmont was considered a delicacy by all Courts. The truffle research was a palace amusement, thus foreign hosts and ambassadors visiting Turin were invited  to attend it. Maybe the custom of using such an elegant animal as the dog for the quest, instead of the pig, used especially in France, originates.


Between the end of the 17th and the beginning of the 18th century, the Italian rulers Vittorio Amedeo II and Carlo Emanuele III amused themselves in arranging real harvests. An interesting episode is about a truffle-searching campaign happened in 1751 and arranged by Carlo Emanuele III at the Real House of England. During that day, different truffles were found but were of extremely less valuable than those of Piedmont. Camillo Benso, Count of Cavour, during his political activity, used the truffle as a diplomatic means, the composer Gioacchino Rossini defined it “the mushrooms’ Mozart” while Lord Byron held it on his desk so that its perfume would enhance his creativity and Alexandre Dumas defined it the Sancta Santorum of the table. In 1780 it was published in Milan the first book about the white truffle of Alba, named Tuber Magnatum Pico (Magnatum – that is of “magnati”, well-off people, while Pico refers to Vittorio Pico of Piedmont, the first scholar who dealt with its classification). A naturalist of the botanical garden of Pavia, Dr. Carlo Vittadini, published in Milan, in 1831 the “monographia Tuberacearum”, the first work which laid the foundations of idnology, the science that deals with truffles, describing 51 different species. The study of the underground mushrooms was later deepened by Italian researchers and currently in Italy, in particular in Piedmont, there are the best study centres.


What the truffle is


The truffle is an underground tuber-shaped mushroom that lives in symbiosis with the roots of some plants such as, for example, the oak, the lime, the hazel-tree, the hornbeam and the poplar. It has a fleshy bulk called “gleba”, covered in a sort of bark called “peridium”. It is mainly made of water, dietary fibres and mineral salts, organic substances provided by the tree with which it lives in symbiosis. The shape depends on the features of the soil where it develops: a soft soil will favour the growth of a round truffle, while a solid and rocky soil, with many roots, will favour a gnarled shape.


How it is preserved


To better taste its flavour, the truffle should be consumed as soon as possible. However, there are some devices that allow to keep its scent and consistency even after days:


wrap up each truffle, without taking its earth away, in paper or rag napkins.


Change napkin everyday.


Keep it in the fridge letting it “breath” in a holder not hermetically closed. However it is important to know that diary products, eggs and meats, placed near it, absorb its scent.


When the truffle seems to become “rubbery”, it is recommended to consume it immediately, as it has reached its highest maturation degree.


There are many species of truffle. The most known and appreciated, used in cooking, are the following ones:


• TARTUFO BIANCO PREGIATO (“Refined White Truffle”, “Tuber magnatum Pico”, also known by the name of “Tartufo bianco d’alba”, “White Truffle of Alba”)


• TARTUFO NERO PREGIATO (“Refined Black Truffle”, “Tuber melanosporum Vitt.” also known by the name of “Tartufo Nero Invernale”, “Winter Black Truffle”)


• TARTUFO NERO D'ESTATE (“Summer Black Truffle”, “Tuber aestivum Vitt.” also known by the name of “Tartufo Scorzone”, “Scorzone Truffle”)


• TARTUFO BIANCHETTO (“Tuber Borchii”)


The truffle must be also considered a real environment sentry: indeed, it doesn’t bear pollution and everything damaging nature.


How to use it


The truffle cleaning, to be carried out only few minutes before the use, must be under cold water, using a small brush for a deeper cleaning. The white truffle must be served raw, cut in thin gills, on both cold and warm food. Ideal on egg and cheese courses.


The new frontiers of the truffle


After years of research and experimentation, Tartuflanghe has developed a very innovative technique that allows to preserve the truffle for long keeping unaltered the organoleptic features. The unique perfume and the amazing taste of Truffle noH2O ®  are unleashed when the product is consumed in a warm course, releasing that characteristic bouquet that makes it irresistible to the most refined palates. In relation to the traditional preservation techniques, Truffle noH2O ® keeps a surprising and much more intense persistence of taste. Truffle noH2O ® doesn’t contain flavours nor preservatives: this is, indeed, a 100% dehydrated fresh truffle.

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  1. 5-tastes Assorted Sweet Truffles

    5-tastes Assorted Sweet Truffles

    -TartufLanghe-

    Special Price: 9,60 €

    “CIT MA BUN” This ancient saying of Piedmont, meaning “small but good”, holds our philosophy in making the 7g praline. Reversing the tradition that wanted a sweet truffle of 14g. Learn More

  2. Acacia Honey with White Truffle of Alba

    Acacia Honey with White Truffle of Alba

    -TartufLanghe-

    Special Price: 6,75 €

    The acacia honey with white truffle is an amazing product to taste matched with Grana Padano, Parmigiano Reggiano, Pecorino, Castelmagno and aged cheese in general. We use only acacia honey from Piedmont and the white truffle of Alba. Learn More

  3. D.O.C.G. Barolo-flavoured braised beef

    D.O.C.G. Barolo-flavoured braised beef

    -TartufLanghe- This product is no longer in stock

    Special Price: 14,77 €

    The Barolo-flavoured braised beef is the Piedmont second course par excellence. A traditional recipe, elaborate and very tasty, that we have thought to propose in pot, prepared, to warm up and bring to table. Characteristic elements: 52% veal meat, meat cooking sauce with D.O.C.G. Barolo wine. Uses: to serve warm. Great with potatoes, potato purée or... Learn More

  4. Guérande grey salt with truffle

    Guérande grey salt with truffle

    -TartufLanghe- This product is no longer in stock

    Special Price: 6,91 €

    Characteristic ingredients: I.G.P. Guérande grey salt, white truffle (Tuber Magnatum Pico). Uses: to flavour meat fillets, eggs, omelettes, meat and fish tartares, risottos and pasta, potatoes, salads, cheese or to make vinaigrettes and creams. Great with sushi and foie gras. Learn More

  5. Mediterranean Sauce with Truffle

    Mediterranean Sauce with Truffle

    -TartufLanghe-

    Special Price: 10,75 €

    In this tasty speciality you will find the Piedmont cuisine with its many great starters that are the most important and substantial part of our region’s menus Learn More

  6. Olio Extravergine di Oliva con Tartufo Bianco in fette

    Olio Extravergine di Oliva con...

    -TartufLanghe-

    Special Price: 18,00 €

    Our extra virgin olive oil comes from an ancient oil mill set on the Lake Trasimeno. The hand-made harvest of the olives and the cold pressing take place still nowadays in accordance with the ancient oil tradition and grant a very high-quality product. Learn More

  7. Parmigiano Reggiano D.O.P. Cream with truffle

    Parmigiano Reggiano D.O.P. Cream with...

    -TartufLanghe-

    Special Price: 13,00 €

    Our sauces are perfect to flavour fresh and dry pasta, gnocchi, tortelli, ravioli and can become tasty appetizers if warmed-up and served on toasts. Moreover, delicious to stuff crêpes and vol au vent or as base for original recipes. Learn More

  8. Polenta with porcino mushrooms and truffle

    Polenta with porcino mushrooms and...

    -TartufLanghe-

    Special Price: 12,85 €

    Polenta is Northern Italy’s country tradition’s food par excellence. Le different regional recipes propose it matched with game, fish (polenta and salted codfish) or “concia”, flavoured with cheese. Harking back to the local tradition, Tartuflanghe proposes the prepared Polenta, already flavoured with butter and cheese and enriched with porcino mushrooms... Learn More

  9. Porcino Mushrooms white sauce

    Porcino Mushrooms white sauce

    -TartufLanghe-

    Special Price: 8,00 €

    Our sauces are perfect to flavour fresh and dry pasta, gnocchi, tortelli, ravioli and can become tasty appetizers if warmed up and served on toasts. Moreover, delicious to stuff crêpes and vol au vent or as base for original recipes. Learn More

  10. Sausage and D.O.C.G. Barolo wine Sauce

    Sausage and D.O.C.G. Barolo wine Sauce

    -TartufLanghe- This product is no longer in stock

    Special Price: 5,45 €

    Our sauces are perfect to flavour fresh and dry pasta, gnocchi, tortelli, ravioli and can become tasty appetizers if warmed-up and served on croutons. Moreover, delicious to stuff crêpes and vol au vent or as base for original recipes. Learn More

  11. Tartufissima N.19 Tagliatelle with Truffle

    Tartufissima N.19 Tagliatelle with...

    -TartufLanghe-

    Special Price: 13,25 €

    Tagliatelle all’uovo (Egg Tagliatelle) are produced in our pasta factory by truly handcraft methods. We knead the durum wheat flour with the eggs (24%) Learn More

  12. “BOUQUET®” Butter with Truffle

    “BOUQUET®” Butter with Truffle

    -TartufLanghe-

    Special Price: 7,25 €

    Our butter contains the 8% of truffle and is a refined sauce, ideal to provide all hot dishes with the truffle’s flavour. The product is sterilized and stays out of fridge until the opening. The particular processing method allows to obtain a well-blended and homogeneous preparation. Learn More

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