Thank’s to a brand new technique, Tartuflanghe has finally found the way to obtain the dehydrated White Truffle. This innovative preserving process was presented at the “Alba White Truffle Award” and used from two of the best Italian Chef: Enrico Crippa - www.piazzaduomoalba.it Massimo Bottura - www.osteriafrancescana.it
The White Alba Truffle can be now preserved for 9 months at room temperature and its taste can be kept unchanged, with a surprising long lasting flavour.
The new technique is based on the drying process made in a vacuum room, in order to take all moisture out of the truffle, being the water the main responsible of its fast deterioration. This technique is not based on chemical manipulation, but on a physical process.
While part of the smell is lost during the process, it is possible to keep the flavours in the product and to keep unchanged the characteristic taste of the White Alba Truffle.
The outstanding smell and the taste are then released when the dehydrated White Truffle is served on warm dishes, giving off those characteristic flavours which make the truffle so unique.
The dehydrated White Truffle does not contain preservatives, nor flavourings: it is 100% White Alba Truffle. After the dehydrating process, the truffle looses all moisture (about 80%): from 5g of fresh white truffle we obtain 1g of dehydrated white truffle.
Thank’s to this unique technique, the White Alba Truffle could be eaten also outside the season with its unchanged taste, which make it famous all around the world.
Tartuflanghe's Recipes
in collaboration with
Fulvio Siccardi chef
A valuable collection of refined recipes is presented in this section. Here you will find interesting advice on how best to use and link together our products.
The White Alba Truffle can be now preserved for 9 months at room temperature and its taste can be kept unchanged, with a surprising long lasting flavour.
The new technique is based on the drying process made in a vacuum room, in order to take all moisture out of the truffle, being the water the main responsible of its fast deterioration. This technique is not based on chemical manipulation, but on a physical process.
