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There is a vast amphitheatre of hills emphasizing their shapes, beginning from the Maritime Alps and softly diminishing towards Alba, the river Tanaro and a little trace of fertile land. Crossing the river, the hills resume rising and thus they embrace a country which prevails with majestic crowns. Langa and Roero -the beauty of a green country- a wonderful world of fruit, white truffles, wine, delicious cuisine, Langa's cheese and the Tonda-Gentile hazelnuts.

Domenica Bertolusso and Beppe Montanaro decided to follow these signs: at Piobesi d'Alba, a village situated in Roero's country, they created Tartuflanghe, a centre dedicated to the research and production of delicacies. The basis of this idea is represented by the white truffle, the speciality of this amphitheatre of hills and valleys, the intense expression of fantasy and emotion: the truffle, seen as a precious product, as an excellent contribution of quality to numerous gastronomic specialities.

Born in 1990, the "Tartufissima" was the first "Pasta with truffle" (7% min.) that was sold. Ready to use, this artisan pasta is hand made. Dried in low temperature, these wonderful pastas quickly fill the room with the heady aroma of truffles the second they are immersed in water. Available in three incredible varieties: Truffle, Saffron-Truffle, and Truffle-Barbaresco.

These pastas truly capture the intoxicating flavor of those prized truffles and will add an elegant depth to the simplest of meals. We especially enjoy serving them simply as a side dish, with the saffron working well with seafood, the sage with game, Barbaresco pairing well with poultry, and the straight mushroom/truffle varieties exceptional with steak.

Varieties sold separately.