Other than the truffle, porcini is the most precious culinary fungi in Italian cooking—and they both take top billing in this porcini mushroom and truffle tagliatelle from Tartuflanghe. Pasta funghi porcini e tartufo is a classic combination in northern Italian cooking, and it's the star of this delicious infused pasta. A true pioneer in the art of the truffle, the chef-turned-owner of Tartuflanghe was the first to sell truffle-infused pasta back in 1990. It was an instant sensation, and for good reason. Rich with local eggs, savory dried porcini, and flecks of summer truffle, this dried pasta is a luxurious meal to itself—all you need to do is boil water.
There are three commonly harvested types of truffle, each with its own unique characteristics. Black winter truffles are dark 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.