The pesto that we cherish and love - made from fresh basil from Genova, aged parmesan cheese (24 months of aging!), pine nuts, and garlic, but with convenience: by being transformed in powder, this pesto can stay in your spice cabinet! Yes, you read this right - no refrigeration is needed here!
But if you're a fan of the old ways, just mix it up with olive oil - and there you have your pesto sauce!
The family-run Tartuflanghe has specialized in all things truffle for nearly 50 years. In 1975, chef Beppe Montanaro and his wife, Domenica, founded the company to celebrate their home’s most prized delicacy. (The company’s name is a play on words, combining the Italian for truffle, tartufo, with Langhe, where they are based.) Today, they are the stewards of 50 acres of lush woodland in the Piedmont region. Their truffles are still harvested in the old-fashioned way, with specially trained dogs who sniff out the fragrant delicacies underground. They’re dug and sorted by hand to ensure the highest quality with the least impact on the land. In their state-of-the-art solar-powered facility, Tartuflanghe is constantly innovating new ways to showcase truffles and make their unique flavor accessible to all.