Truffle cream with Parmigiano Reggiano

Delicate truffle cream with Parmigiano Reggiano by TartufLanghe

The truffle cream with Parmigiano Reggiano by TartufLanghe is a ready-to-use truffle sauce from Piedmont. When warm, it coats tagliolini, risotto, and gnocchi; when cold, it becomes a small appetizer on toasted bread before the meal begins.

Truffle cream with Parmigiano Reggiano is a spreadable cheese cream from TartufLanghe in Piobesi d'Alba, packaged in a 180-gram jar. It consists of 31 percent matured Parmigiano Reggiano, combined with cream, milk, and Italian summer truffle, which appears as dark flecks throughout the light-colored cream.

Velvety truffle sauce with dark flecks

The Crema con Parmigiano Reggiano e Tartufo by TartufLanghe first tastes of matured Parmigiano, spicy and slightly salty, before the summer truffle adds its earthy fragrance. It is ivory-colored, dense, and smooth, and so pliable that it can be spooned directly from the jar and spread onto bread with a knife.

The company deliberately avoids the use of melting salts, binding the cream instead with cream, milk, and a little cornstarch. When heated, it becomes thinner, coating every noodle in a glossy sauce. It remains spreadable when cold, and in both cases, the cream and cheese take center stage.

The black summer truffle, Tuber aestivum, is milder than its white relative from Alba and is not overpowering. Together with the cheese, it creates that rounded, deep flavor one associates with a truffle dish in autumn.

A jar for pasta, risotto, and green asparagus

Warm the truffle cream in a pan with a splash of pasta water and toss short noodles or paper-thin truffle tagliolini in it until everything glistens. For risotto, add it at the end to replace butter and grated cheese—the step known in Italian cuisine as mantecare. A high-quality risotto rice will absorb the sauce right into the grain.

It is equally excellent with gnocchi, ravioli, and tortelli, and when served over green asparagus with a few radishes, it becomes a sauce for a spring dish. It also makes a great omelet filling, and served cold, it works beautifully on crostini when the first guests are already in the kitchen. Once opened, the jar should be refrigerated and consumed within three days.

Parmigiano Reggiano, as certified by the Consorzio

Parmigiano Reggiano is a Protected Designation of Origin (PDO), meaning the name belongs to a specific region and its dairies. Anyone wishing to use it on a processed product requires the approval of the Consorzio, the protective association that oversees the cheese. TartufLanghe has this authorization for its cream, which guarantees that the jar contains genuine Parmigiano Reggiano.

In 2025, Paolo and Stefania Montanaro opened the Pico Bistrot in the Langhe together with chefs Giuseppe and Francesco D'Errico. There, they serve fresh truffles all year round, and the same idea—not limiting truffles to a short season—is reflected in this cream.

A piece of the Langhe for any day of the week

In the Langhe region, cheese and truffles have always gone together, whether in fonduta, the warm cheese sauce, or over tajarin, the yellow egg noodles of the region. The truffle cream brings this combination into your own kitchen, even on a gray March evening when no one in Alba is looking for white truffles anymore.

Other truffle specialties from the kitchen of TartufLanghe range from truffle oil to truffle salt. A plate of pasta, a spoonful of cream, a glass of wine, and the evening belongs to Piedmont!