Tartufo

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Tartufo is a traditional Italian dessert that originated from the region of Abruzzo. The name 'Tartufo' translates to 'truffle' in English due to its resemblance to the truffle fungus. Tartufo is typically made with gelato, which is encased in a shell of hardened chocolate. Some variations of Tartufo also include a fruit center, often a cherry or a strawberry.

History[edit | edit source]

The creation of Tartufo is attributed to the city of Pescara, located in the Abruzzo region of Italy. It was first made in the late 19th century by Luigi D'Amico, owner of a popular gelateria in Pescara. The dessert was created for a royal banquet, and its unique shape and flavor quickly gained popularity.

Preparation[edit | edit source]

The preparation of Tartufo involves encasing two flavors of gelato in a shell of hardened chocolate. The gelato is typically shaped into a ball, with one flavor surrounding a core of a different flavor. A fruit, such as a cherry or strawberry, is often placed in the center of the gelato ball. The gelato is then covered in a layer of chocolate and left to harden. Once the chocolate shell has hardened, the Tartufo is ready to be served.

Variations[edit | edit source]

There are several variations of Tartufo available, each with its unique combination of flavors. The most common variation is the Tartufo di Pizzo, which is made with hazelnut and chocolate gelato, a core of frozen fruit, and a shell of dark chocolate. Other variations include the Tartufo Bianco, made with vanilla and chocolate gelato and a shell of white chocolate, and the Tartufo Nero, made with chocolate and coffee gelato and a shell of dark chocolate.

See also[edit | edit source]

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Contributors: Prab R. Tumpati, MD