Two Italian culinary powerhouses come together to make this truffle Parmigiano Reggiano cream from the truffle experts at Tartuflanghe. DOP-certified Parmigiano Reggiano brings a salty, savory high note to the party, while summer truffles from the hillsides of the Piedmont region add an earthy bassline. Combined with fresh milk and butter, they make a luxuriously umami-rich sauce that’s surprisingly versatile. With a jar of this cream sauce in the pantry, you’ll never be far from a decadent, dinner party-worthy meal.
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.