Giuseppe Montanaro, known as Beppe, left his small hometown in Alta Langa to start his career as a chef at Hotel Savona.
From the Langhe across the oceans
At 18, Beppe boarded as a cook on cruise ships and measured with the great international cuisine.
The “land of truffles”
Equipped with the experience gained at sea, Beppe returned to the Langhe and he opened his restaurant Da Beppe, in Alba, a reference point for truffle and mushroom enthusiasts.
Tartuflanghe was founded
Beppe and his wife Domenica foundedTartuflanghe. Their idea is based on selecting and certifying the quality of AlbaWhite Truffle and ship it all over the world. Innovative ideas then came out from the processing of truffles, which did not only include fresh ones.
Tartufissima, the first pasta with a truffle heart
Beppe and Domenica created Tartufissima, the first artisan truffle pasta in the world, awarded as BestNew Product of the Year during the1992 Fancy Food Show in New York.
Trifulòt, the mini revolution
Tartuflanghe opened its chocolate atelier where, after two years of experimentation, Trifulòt was born, the mini sweet Truffle perfect at anytime of the day.
Truffle is not invented, but it can be re-imagined. In 2010, Perlage was created: made by directly extracting black truffle juice during cooking and transforming it into spheres similar to caviar.
To the frontiers of flavor, and beyond
Tartuflanghe created NoH2O®, the most advanced system for the natural preservation of precious truffles in the world. A cryodesiccation process capable of maintaining the organoleptic, nutritional and aromatic characteristics of all truffle species, including the Alba White Truffle.
Truffle for everyone
The experience gained in the processing of truffles and its use in recipes that can understand and go beyond tradition are the foundation for Tartuflanghe’s “democratic” revolution. Chips, Truffle bite and Dried fruits coated with truffle juice, bring out the essence of flavor to the everyday table: truffles are truly for everyone.