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The first truffle pasta produced in the wolrd, was born in 1990 in the artisanal laboratories of Tartuflanghe. The invention resulted to be very successful and two years later the truffle tagliatelle of Tartuflanghe won the prize as “Best New Product of the Year” at the Fancy Food Summer Show in New York. These are the characteristics that brought this product to success: excellent consistency, thanks to the artisanal manufacturing processes such as bronze drawing and shaping and the slow drying; the high percentage of truffle, that provides to the tagliatelle a particularly balanced and intense taste; high percentage of eggs in the dough, that brings to tagliatelle and tagliolini of Tartuflanghe the taste and the consistency of the homemade pasta. In 2012 Tartufissima was included in the well-known “Oprah’s favourite things”, a list of the best products selected by the American opinion leader for Christmas.
Durum wheat semolina, eggs, truffles.