R&D & INNOVATION

CRAFTSMANSHIP, TECHNOLOGY AND INCESSANT RESEARCH

Tartuflanghe dedicates significant resources and a team exclusively dedicated to Research & Development to the development of new products: an experimental kitchen where the recipes of the future are born, a place of cultural contamination involving expert technologists and Michelin-starred chefs.

It is here that we learn to interpret tastes and enjoy our visions, in a challenge with ourselves: adding ingenuity to tradition by contributing to the creativity of contemporary gastronomy.

CREATIVITY IS INNOVATION

“We innovate creativity in the kitchen, creating innovation”

The ecstasy of a flavor, the perfection of a color, the joy of a perfect texture. Cooking is the art of leading nature's tastes to a new level of awareness.

Unleashing that art, transforming excellent raw materials, is our daily commitment, which we put into practice through a constant dialogue with the cuisine of the best avant-garde chefs.

We do this by looking at the final result, capturing the quintessence of perfection in the material, daring to challenge the limits of forms, consistencies, and tradition itself, capturing the flavour of a new idea in our visions.

It is this creative energy that drove us to create Tartufissima® , the world's first pasta with truffle "inside", best product innovation according to the 1992 New York Fancy Food Show. The same creativity that we infused into Trifulòt® , revolutionizing a traditional Piedmontese pastry recipe and offering new consumption opportunities.

It is the joy of invention, while respecting the essence, that drove us to create Perlage di Tartufo® , the spherified truffle juice, now used in starred kitchens, best innovative product of 2010 according to the Grand Prix Tendences et Innovation at SIAL in Paris, and to apply technologies perfected by the food industry for the preservation of highly perishable agri-food excellences such as truffles.

An innovative cryo-drying technique capable of completely extracting water, preserving the flavor, aroma, and all the nutritional characteristics of the fresh product intact.