Tartufo di Pizzo comes from the town of Pizzo in Calabria. Tartufo means truffle in Italian - and that is what inspired the shape and presentation of this ice cream dessert. However, it is not a truffle from the forest, but a masterfully prepared ice cream ball filled with a liquid heart of chocolateor hazelnut cream and coated in cocoa powder or grated chocolate.
Tartufo di Pizzo most often consists of a combination of chocolate and hazelnut ice cream with a liquid chocolate filling inside. It is served as one larger ball - sometimes with a light dusting of sugar or cocoa on top - and served on a plate, without any other garnish. Its rich flavour and texture stand out all the more.¨
History born of chance
Tartufo di Pizzo was created in 1952 in the town of Pizzo by chance. At the time, one of the pastry chefs at the Dante pastry shop in the main square did not have enough molds for the traditional so he simply combined two different ice cream flavours in his hand, filled them with chocolate cream and covered them in cocoa. The guests were delighted - and a new dessert was born.
Since then, Pizzo has been the proud guardian of this sweet tradition. The ice cream parlours here keep a close eye on the production of Tartufo, and the original recipe is protected by the IGP (Indicazione Geografica Protetta) label, which guarantees not only the origin but also the quality of the dessert.
Where to go for the real Tartufo?
If you ever find yourself in Pizzo, you shouldn't miss a visit to the famous Bar Dante or the equally famous Bar Ercole, where Tartufo is prepared according to the original recipe. The dessert tastes different here than anywhere else - not only thanks to the fresh ingredients, but also thanks to the atmosphere of the historic town overlooking the Tyrrhenian Sea.
this delicious ice cream 'truffle' is now one of the symbols of Calabria and an essential part of its gastronomic culture. If you're planning a trip to the south of Italy, don't hesitate - one Tartufo won't be enough.
