White truffle oil with aroma

White Truffle Oil, Alba in a bottle

For its white truffle oil, Tartuflanghe infuses extra virgin olive oil with real white truffle (Tuber magnatum Pico) & aroma. A few drops refine risotto, carpaccio, eggs, and bread.

The white truffle oil from Tartuflanghe is the liquid essence of Piedmont: Extra virgin olive oil is infused with genuine white truffles of the Tuber magnatum Pico variety – that legendary tuber which is hunted, celebrated, and worth its weight in gold around Alba. A few drops are enough, and your dish will be perfumed with an Italian autumn.

Real truffle, enriched with aroma

The most important thing first: this bottle contains real white truffle. Many truffle oils on the market rely on synthetic bismethylthiomethane – Tartuflanghe takes the more elaborate route, putting the tuber itself into the oil, supplemented by aroma. The result has a more complex, refined, and authentic scent: warm and garlicky, with notes of hay and honey, unmistakably Alba.

The base for this 100 ml bottle is extra virgin olive oil, which carries and protects the volatile aromas of the white truffle. Because heat causes the delicate notes to evaporate, the oil should be added only after cooking – as a finishing touch, a fragrance, a signature.

The Tuber magnatum Pico is no ordinary ingredient: it cannot be cultivated, only found – in autumn, with a dog and patience, in the forests around Alba, where the famous truffle fair attracts tens of thousands of gourmets every year. It is precisely this scarcity that makes the oil so valuable: it preserves a fragrance that is only available fresh for a few weeks each year.

Over risotto, on carpaccio, with eggs

The classics first: A creamy risotto bianco, wafer-thin beef carpaccio, or tajarin with butter turn into a trattoria memory with just a few drops. Equally wonderful: scrambled or soft-boiled eggs, pan-seared fish, young cheese, or simply crusty white bread with good butter and a touch of oil.

This oil works best when you use restraint: three or four drops per plate are plenty – you can always add more, but you can never take it away. This means the bottle lasts surprisingly long, yet it remains the fastest way to make a Tuesday evening taste like Piedmont. If you prefer something earthier, try the sister product, the black truffle oil.

A quick word on storage: the bottle prefers a dark and cool place, away from the stove and windowsill – this keeps the delicate aromas fresh for months. And don't be afraid to open it: once opened, truffle oil is meant to be used, ideally regularly and with growing culinary curiosity.

From the house of the Montanaro truffle family

Tartuflanghe is an institution in Piedmont: In 1968, Domenica Bertolusso and Beppe Montanaro began trading fresh truffles in Alba – their restaurant was recognized by the Michelin Guide for its mushroom and truffle cuisine, and Beppe was considered a truffle specialist far beyond the city. In 1975, the couple founded Tartuflanghe; today, their children Stefania and Paolo run the company in the second generation.

The name combines Tartufo and Langhe – truffle and the region of origin – and exactly that connection is what you taste: this is not mass production, but a family that has been working with truffle hunters, forests, and the seasons for over 50 years.

You can find more olive oil craftsmanship from Italy at Bartolini, and the entire truffle world of the Montanaros on our Tartuflanghe page. White truffle for every day – one drop at a time, of course!