Domenica Bertolusso and Beppe Montanaro, founders of the company, started their experience in the “truffle world” in 1968, marketing the fresh truffle from the Piedmont region.

During that period, their restaurant “Da Beppe”, located in the heart of Ristorante da Beppef Alba, was considered a landmark by truffle and mushrooms lovers and by the Michelin guide. Tartuflanghe was born in 1980 to exploit Beppe’s experience and creativity, built through a prestigious formative experience: he was a “Chef Soucier” on cruise ships from 1958 to 1966, teacher in a Culinary Institute, chef in the best piemontese restaurants and then owner of his famous restaurant. The company’s name derives from an intuition that Domenica had: she joined the Italian word for “truffle” with the name of the origin territory of this precious tuber, the Langhe area.

The first speciaSenza-titolo-2lities 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, Polenta and 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. Thanks to the factory extension works, that lasted almost two years, the company has duplicated the surface destined to production and warehousing, and created new spaces such as the Show Room and the new tasting room with a professional kitchen. More than 40 million pralines are produced each year for the Tartuflanghe brand and also for many private brands.

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.

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