The unmistakable taste of the most valuable of truffles wrapped in a cream, designed to give originality to your dishes. Use it to stir risotto or as an appetizer, served hot with croutons.
Raw materials of high quality, symbol of Italian gastronomy, in an innovative preparation: a cream from deep flavor and intense aroma designed to satisfy the most demanding palates.
Accompaniment sought for dogs and cheeses. It expresses a unique aromaticity. Only the best Italian ingredients, like the truffle of the Langhe, the balsamic vinegar of Modena, the San Marzano tomato and the red onion of Tropea.
ideal match to embellish your recipes: fillets of meat, eggs, risotto and pasta.
Chickpea cream of the Middle Eastern tradition enriched by the excellence of Piedmontese hazelnut and summer truffle.
Condiment of character to make unique your appetizers (excellent on the croutons) and pasta dishes. You can add it in creamed risotto or to make your pasta sauce creamier. Cream created with the best selected black truffles.
Cream with a characteristic flavor, excellent for enriching dishes based on meat and eggs. Absolutely to try in risotto creaming.
Precious salt embellished with summer truffle flakes for original reworkings of great gastronomic classics. Indispensable for foie gras.
Excellent with blue cheeses and aged cheeses: Gorgonzola, Bleu, Roquefort or Pecorino or Parmigiano.
A cream with a unique and unforgettable taste! A key ingredient to enrich meat recipes, potatoes and eggs.
Considered by many specialized magazines for its organoleptic characteristics the best oil with white truffle on the market. To give your hot and cold dishes the delicate flavor of the white truffle.
extra virgin olive oil, summer truffle (tuber aestivum) into slices. To give your hot and cold dishes the delicate flavor of the truffle.
To beautifully close your most important dishes, a refined ingredient but also ready to use and practical! The precious oil of government can be used to flavor your recipes.
One of the oldest recipes of the Piedmontese culinary tradition, typical of the peasant cuisine of Northern Italy. Ready in a few minutes.
Without adding further ingredients in just 7 minutes a tasty and refined first course.
The first pasta with truffles produced in the world (in 1990!) Was born from the imagination and experience of the founder of Tartuflanghe.