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About Us


Our story began in 1968, in Alba, when Beppe Montanaro opened the restaurant "Da Beppe" specializing in mushroom and truffles, which would later lead him to develop a new business idea: establishing Tartuflanghe in 1975 in Piobesi d’Alba, together with his wife Domenica.

Since then, our passion for this local ingredient, the Alba White Truffle, has prompted us to create other products weaved with exceptional synergy, yet still faithful to tradition.

Today, we cultivate more than 20 hectares of truffle grounds between Langhe, Roero and Monferrato, and from these wooded lands our trifolao daily harvest truffles that, once at the company, are checked one by one, selected and classified according to their sensorial and aesthetic characteristics. The best fresh truffles are shipped all over the world, and some of them, thanks to processes created by the Tartuflanghe team, generate new and innovative products.

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

The first specialities with truffle were created to give people the opportunity of also tasting the truffle when not in season

Thanks to this insight, in 1990 the first Pasta with truffle in the world was created in the Tartuflanghe laboratory: “Tartufissima”, Italian fantasy name meaning the best of truffle. In 1992 it was awarded as best new product of the year award at the “Summer Fancy Food Show” in New York. After the Tagliolini with truffle ready Risotto, Cheese fondue were also created. The genuine recipes from the piedmontese traditional cooking prepared by Beppe have given the company the possibility to immediately enter in the high gastronomic market.

In 2005 the confectionery laboratory was opened – totally restored and extended in 2011 – to produce the Tartufi Dolci d’Alba, famous chocolate and I.G.P. Piedmont hazelnuts pralines and have permitted the company to also enter in the high confectionery market. More than 40 million pralines are produced each year for the Tartuflanghe brand and also for many private brands as luxury hotels.

In the last years Stefania and Paolo joined their parents in the management of the firm and they have inherited Domenica and Beppe’s experience, enthusiastically bringing new ideas to the prestigious family tradition.

Since many years the company is proud holder of the “Eccellenza Artigiana” (Artisan Excellence title), awarded by the Piedmont Region for its thirty-year experience in the culinary world.


The production 


Tartuflanghe offers more than 100 different recipes: a big variety of Italian specialties and truffle products made through an accurate selection of raw materials. The quality is guaranteed by the high professional competence used during the production, the respect of tradition and the handcrafted methods along with technology and innovation.

Tartuflanghe products are to be found in the best gourmet shops and delicatessen in Italy and all around the world. Thanks to the wide range of products also in restaurant size, Tartuflanghe collaborates with the best restaurants, hotels and Top Chefs in Europe, USA, South America, Australia and the Middle East and Far East.

Tartuflanghe supports the environment, especially the Langhe and Roero areas (UNESCO world heritage sites) which give us such renowned products.

Thanks to the new photovoltaic system and 1400 sqm of solar panels on the roof of our offices, Tartuflanghe is now able to produce its own green energy and is self-sufficient (the system produces more energy than what is needed).

We have recently renewed and doubled the production area, the offices, the warehouse and the store. Our premises are now developed on 6500 sq m. and we can welcome our guests in a brand new show room with a tasting room and professional kitchen. Visitors from all over the world are always welcome, since transparency is very important to the company.



Tartuflanghe achieved the IFS – International Featured Standards and BRC – British Retail Consortium international certifications, both recognized by the Global Food Safety Initiative.

These International standards are considered a fundamental qualification in the Food industry and also a chance to demonstrate commitment to food safety, quality, and legality, and to work on continual improvement.

The requirements are related to the quality management system and the HACCP system, supported by detailed prerequisite program, that is a set of GMP (Good Manufacturing Practice), GLP (Good Laboratory Practice) and GHP (Good Hygiene Practice) requirements.

BRC – The BRC Global Standard for Food Safety was developed by British retailers to ensure best practices for product safety: based on the “due diligence” concept (the capability to be able to demonstrate that every reasonable measure has been taken to avoid an incident), the European retailers have established specific standards to ensure food quality, safety and legality for the related steps in the food and beverage supply chain.

IFS International Food Standard – was developed by German, French and Italian retailers in order to guarantee the fulfillment of the food quality and safety requirements and legal compliance, and to provide a tool for food safety performance improvement.

Since many years the company is proud holder of the “Eccellenza Artigiana” (Artisan Excellence title), awarded by the Piedmont Region for its thirty-year experience in the culinary world.