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The story of the TARTUFO starts in the Calabrian city of PIZZO – a small fishing town on the region’s west coast. Pizzo is the undisputed home of Italian gelato – it’s known nationwide as the ‘city of ice cream’ and there are at least twenty gelaterias in the centre of the town....
Pizzo’s place at the centre of the gelato universe is largely thanks to the invention of the tartufo in the 1950s – plenty of families in the town made gelato before this, but it’s the tartufo that really put Pizzo on the map.
The gelato must be made without any additives or modern stabilisers and once you’ve managed to pour a respectable amount of melted chocolate into the centre, there’s the tricky business of sealing the tartufo without making a mess.
Today the tartufo di Pizzo is recognised as significant part of Italy’s heritage. It has been given IGP-protected status, meaning that the dessert must be made in Pizzo to be called as such. Artisans in the town don’t just make desserts for customers who walk through their doors, they also make thousands of tartufi to be shipped all over Italy.Tartufo di Pizzo: the greatest ice cream in the world...

www.greatitalianchefs.com/features/tartufo-di-pizzo-calabria-ice-cream