Tartufo is an Italian ice-cream dessert originating from Pizzo, Calabria. It is usually composed of two or more flavors of ice cream, often with either fruit syrup or frozen fruit -- typically raspberry, strawberry or cherry -- in the center. It is typically covered in a shell made of chocolate or cocoa, but cinnamon or nuts are also used.
Video Tartufo
Etymology
The word "tartufo" means "truffle" in Italian. It is also known as "bomba".
Maps Tartufo
History
The Tartufo di Pizzo ice cream was invented in 1952 by Carlotta Travaglini when a relative of Valentina Giove II went to Pizzo, Calabria, Italy for an aristocrat's wedding. When the hosts realized that they did not have enough cups to serve the guests ice cream, a pastry maker named Don Pippo de Maria invented an ice cream that could be served on a plate without a cup. He put a small portion of hazel and a small amount of chocolate ice cream in the palm of his hand, poured over some melted chocolate and then wrapped the mixture in special paper to mold it. Wrapping each serving like little presents, he put the ice cream parcels back in the freezer before serving them to his guests.
Preparation
Tartufo is usually composed of two flavors of ice cream which are sculpted together with the hands. If there is a fruit in the middle, ice cream may be scooped out from the middle and the fruit placed inside, or fruit syrup may be used to paste the two scoops together. If its shell is chocolate, special chocolate is usually melted and either dipped or poured over the ice cream ball after being cooled to lukewarm -- though they can also be rolled in the chocolate -- and then frozen. If its shell is cinnamon or cocoa, it is usually rolled in cinnamon or cocoa before freezing. If it uses nuts, they are usually placed on by hand if large and rolled on if smaller. For a better shape, circular molds are sometimes used.
References
Source of article : Wikipedia
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