We contribute to the development of culinary creativity since 1975. Our Albaroots have brought us to imagine trufles in new shapes, contexts and usesi. It used to be put “on top” of tagliatelle and we put it “inside”. It was kept only a couple of days, and we freeze-dried it. It was a product for “the few”, so we offer it to everyone , for all occassions: from refined gourmet dishes to simple moments of pleasure.
The excellent management of the supply chain and processing has helped us to establish a special relationship with the world of fine dining, which we plan to innovate through constant research and development in our artisanal laboratories.
Our products, from salty to sweet, have won awards internationally and have even been sent into space.
In the meantime ,we continue to experiment with our ideas about taste every day, to create the perfect sensory treat: memorable, absolute.