Warning, this item may contain traces of calories.
In a coastal town in Calabria, the successful ice cream temptation called Tartufo di Pizzo was born. The ice cream, which is modelled on truffle pralines, even has the place of the event in its name: Pizzo.
And we can only believe that when we try it. It's clear, isn't it?
So, how was it with the tartufo back then?
In the 1930s, the Sicilian ice-cream maker Giuseppe De Maria, known as Don Pippo, was confronted with the spontaneous desire to create a dessert for Prince Umberto. In a hurry and without suitable moulds, he grabbed hazelnut and chocolate ice cream, moulded it with his hands around melted chocolate and created the sweet taste bomb.
Like an artist, Don Pippo designed his Tartufo Nero, similar to arancini. Instead of breadcrumbs, however, he dusted the scoops with sugar and cocoa, giving them the appearance of truffles. In the ice cream parlours of Pizzo, the original recipe is guarded like a treasure.
The production of the traditional tartufo is like a poem: nut and chocolate ice cream are mixed together, filled with chocolate sauce, iced and finally rolled in cocoa powder and sugar. Free of additives and modern stabilisers, it is a true work of art.
Today, there are (and we found!) countless variations of Tartufo, such as Tartufo Cioccolato made from chocolate ice cream or Tartufo Limone made from lemon ice cream.
Gerd didn't know tartufo at all, I only knew it from East German-Italian restaurants of the post-reunification period, where tartufo probably came from the freezer and was therefore usually hard as a bone. We are so happy to be able to make such a meaningful "educational trip" through Calabria.
Merci for "travelling with us
Here you can find our future lectures:
Date: 24 November 2024 4 pm (doors open at 3 pm)
Location: Germany, Landgasthof zum Mühlenteich 15345 Eggersdorf near Berlin
Registration: https://forms.gle/5XFgSz31NKzmCzmT8
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