Truffle salt with white truffle & flavoring

Truffle salt with white truffle, two treasures in one jar

For its truffle salt with white truffle & aroma, Tartuflanghe combines Guérande salt from the French Atlantic with freeze-dried white truffle (Tuber magnatum Pico) – 0.3 percent dried corresponds to 1.5 percent of the fresh tuber. For risotto, fish, eggs, and bread and butter.

The truffle salt with white truffle & aroma from Tartuflanghe in a 90g jar is a meeting of two origins: grey Guérande salt from the French Atlantic coast carries genuine white truffle from Piedmont – gently freeze-dried to preserve the volatile aroma of the famous Alba tuber. Seasoning and refining happen here in a single pinch.

Freeze-dried and finely rounded

The process is the highlight: Tartuflanghe freeze-dries the white truffle (Tuber magnatum Pico) and rounds off the salt with aroma. There is 0.3 percent dried truffle in the jar – that sounds modest, but corresponds to 1.5 percent of the fresh tuber, because the truffle loses mostly water when dried, but never character.

The base is Guérande salt, the famous grey sea salt from Brittany: moist, mineral-rich, and mild, harvested by hand from Atlantic salt marshes where salt farmers have worked with wooden rakes for centuries. Salt with history meets a world-famous tuber – a liaison only artisanal food crafters could create.

Why this specific salt? Because its slightly moist, coarse structure holds the truffle powder like a sponge holds scent: together in the jar, they form a seasoning that does not separate or evaporate. Stored in a dry place and kept tightly closed, the aroma remains vibrant for many months – longer than the jar typically lasts in practice.

For risotto, eggs, and bread and butter

White truffle salt should be used at the end of cooking: over finished risotto, tagliolini with butter, or poached eggs. On pan-fried fish and light meat, it unfolds its fine, warm, garlic-like note, and on a simple slice of bread and butter, it shows how little a special moment needs to cost.

Sprinkle it over oven-roasted vegetables, mashed potatoes, and soft-boiled eggs – wherever warmth lifts the aroma without chasing it away. Even on fresh popcorn or a simple tomato with olive oil, the pinch of Alba shows its effect: suddenly, the familiar tastes like an occasion. Dosing sparingly pays off: one pinch replaces both salting and adding truffles. The earthier variety available is the truffle salt with black truffle from the same producer.

From the truffle family of Alba

Behind the jar is the Montanaro family: Domenica Bertolusso and Beppe Montanaro traded in fresh truffles in Alba from 1968, and their restaurant was recognized by the Michelin Guide for its mushroom and truffle cuisine. In 1975, they founded Tartuflanghe in Piobesi d'Alba – today, their children Stefania and Paolo run the manufactory in the second generation.

The name says it all: Tartufo plus Langhe, truffle plus home region. For over 50 years, the house has worked with truffle hunters and their dogs – and developed those refinements early on that make the fleeting treasure shelf-stable: drying, grinding, preserving.

You can find more seasoning characters in our Herbs & Seasoned Salts category, and the entire Montanaro range on the Tartuflanghe page. Alba in your everyday spice drawer – one pinch is enough, and the plate speaks Italian! For all those who love white truffles but don't want to wait for autumn: it waits here in the jar, patient and available all year round.