Bring the luxury to any dish with this freeze-dried black truffle from the truffle experts at Tartuflanghe. It’s made from ultra-rare black truffles. They are harvested from December to late February/early March, and can only be foraged, never cultivated, making their discovery something of a natural miracle. Thanks to this super modern technique of freezing dried, you can add that distinct earthy flavor to any dish you like all year long. And the best thing? You can keep it at room temp for months!
There are three commonly harvested types of truffle, each with its own unique characteristics. Black winter truffles are earthy and pungent, while summer truffles are more delicate, with a sweet, nutty profile. White truffles are prized for their deeply savory flavor, like aged cheese.
The family-run Tartuflanghe, makers of Ori di Langa, 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 an 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. Tartuflanghe is constantly innovating new ways to showcase truffles and make their unique flavor accessible to all in their state-of-the-art solar-powered facility.