Tartufo

Tartufo is a moulded Italian ice-cream dessert, usually made with two flavours and a soft or crunchy centre, then coated in cocoa, chocolate or chopped nuts. Its name means “truffle”, because the finished ball resembles one; it contains no actual truffle.

Keep it frozen until you are ready to serve, then leave it out for about 5–10 minutes so the centre softens slightly. Cut it in half with a warm knife, or serve it whole with a small spoon.

Yes. Press softened gelato into a small bowl lined with cling film, add a spoonful of chocolate spread or chopped nuts in the centre, cover with more gelato and freeze until firm. Unmould it and roll it in cocoa or dip it in melted chocolate.

Keep tartufo in the freezer in an airtight container, wrapped so it does not take on other food smells or develop icy crystals. Once it has softened, do not refreeze it.

Tartufo is a general name for a truffle-shaped ice-cream dessert; tartufo di Pizzo is the best-known local style from Pizzo, Calabria, traditionally made with chocolate and hazelnut gelato around a chocolate centre. Tartufo di Pizzo has 231 kcal per 100 g, compared with 375 kcal in tartufo.

Serve it on its own or alongside espresso, which cuts through the rich chocolate coating. Fresh berries also work well with chocolate or hazelnut versions.