Tartuflanghe Porcini Mushroom And Truffle Cream - 3.17 Oz.

A rich blend of porcini mushrooms and finely shaved Italian summer truffles, this savory cream captures the essence of the forest in a jar. Smooth, earthy, and unmistakably luxurious, it spreads like butter and tastes like it was made by hand over a slow flame.

A spoon stirred into warm pasta brings instant depth. A dollop on toast, and suddenly you're dining in Piedmont. It’s bold, yet refined—just like the flavors it was born from.

What Makes It Special

• Slow-cooked porcini and Italian truffles in a silky cream
• Elegant umami-rich flavor with a woodsy finish
• Spreadable, spoonable, and ready to use
• A fine way to dress up simple dishes
• From Piedmont’s renowned truffle house, Tartuflanghe
  
  

How to Enjoy

• Toss with tagliatelle and a splash of olive oil
• Spread over toasted sourdough or focaccia
• Add to risotto near the end for extra depth
• Serve with roasted mushrooms or grilled meats
• Keep a jar on hand for cheese boards and quiet evenings
  
  

The Story Behind the Jar

In 1968, chef Giuseppe Montanaro opened a humble restaurant in Alba. His specialty? Mushrooms and truffles—ingredients gathered from the surrounding hills, served simply, with reverence. Guests came from nearby towns to eat what couldn’t be found in markets. They asked to take jars home.

By 1975, Giuseppe and his wife Domenica launched Tartuflanghe, blending old recipes with new ideas. Their kitchen gave birth to the world’s first truffle pasta, and soon after, sauces, oils, and chocolates—all grounded in Piedmontese tradition.

Today, their children Stefania and Paolo lead the company, still gathering truffles by hand from over 20 hectares of forest. What began as one man’s deep respect for the land has become a family legacy. And every jar still tells that story.