What do you get when you combine Italy’s two most beloved fungi? This porcini and truffle cream from the truffle experts at Tartuflanghe. Both grow in abundance on the lush hillsides of the Piedmont region in the northwest of the country, and both have a rich, earthy flavor that infuses any dish with a savory umami note. In this rich sauce, they are combined with fresh milk, cream, and aromatics to make a luxuriously versatile pantry staple.
There are three commonly harvested types of truffle, each with its own unique characteristics. Black winter truffles are earthy and pungent, while white truffles, also known as Alba or Piedmont truffles, are prized for their deeply savory flavor, like aged cheese. Summer truffles, only harvested during the hazy summer months in the Italian countryside, are more delicate than the others, with a sweet, nutty profile.
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.