The truffle is a hypogeum fungus which grows underground, closely linked to certain kinds of plants, from which it absorbs nutrition by means of an extensive and ramified root system. The fruit is in the form of a tuber and consists of a fleshy mass, whose colour varies from white to grey tending towards brown, […]
The truffle is a fruit of the earth which has been known since ancient times. The first testimonies come from the diet of the Sumerian people and from the time of Jacob the Patriarch, around 1600 – 1700 B.C. The ancient Greeks called it Hydnon ( from which “hydnology” is derived, that is the science […]
From the middle of September to the end of December the truffle hunters from Alba scour the secret pathways among the hills of the Langhe and Roero areas. Indeed the white truffle reaches maturity in autumn and is at its best from October onwards. The truffle hunt usually takes place at night because the hounds […]
To appreciate the taste of the truffle at its best it should be consumed as soon as possible. However, there are certain ways to ensure that the taste and aroma are maintained so it may be also enjoyed a few days after picking. It is therefore necessary to: Wrap each truffle in paper or fabric […]
The truffle should only be cleaned a few minutes before using it, under cold water with a small brush for a more thorough cleaning. The truffle is cut into thin slices and served raw on cold and hot dishes and with light sauces.It is ideal with cheese fondue, “tajarin” (hand-made egg pasta), risotto from Piedmont culinary […]
In Tartuflanghe it is possible to find fresh truffles all year round: the rare White Truffle (Tuber magnum Pico) from September to January; the Black summer Truffle (Tuber aestivum Vitt) from May to December; while from November to February you will find the Black winter Truffle (Tuber melanosporum Vitt.). The price of fresh truffle changes […]
Thanks to a brand new technique, Tartuflanghe has finally found a way to obtain the freeze-dried white truffle. This innovative preserving process was presented at the “Alba White Truffle Award” and used by two of the best Italian chefs: Enrico Crippa – www.piazzaduomoalba.it Massimo Bottura – www.osteriafrancescana.it The White Alba Truffle can now be […]
The Truffle Caviar is made from the black winter truffle juice, which is obtained directly from the cooking of the fresh truffle. The tasty juice is then reduced into small pearls through a very sophisticated technique called “spherification“. These pearls have the taste of truffle, but to the eye and in consistency are similar to caviar.