tartufo

Tartufo is a term used in Italian to refer to two different foods in cooking and gastronomy: a fungus known as the truffle and a frozen dessert that bears its name. In the culinary world, the word most often evokes either the prized subterranean mushroom or the confections inspired by its aroma.

As a fungus, tartufo refers to edible truffles of several species in the genus Tuber. The most valued are the black Périgord truffle (Tuber melanosporum) and the white Alba truffle (Tuber magnatum). They grow as ectomycorrhizal partners with certain trees, mostly in Mediterranean climates of Europe. They develop underground and are typically found by trained animals. Truffles are used sparingly to impart aroma; common preparations include shaving over dishes, infusing fats or oils, or including in sauces and risottos. They are sensitive to handling and perish quickly.

As a dessert, tartufo is a frozen gelato or sorbet ball, often with a liquid or fruity center, encased in a chocolate or cocoa exterior. The dessert varies regionally; a well-known version is Tartufo di Pizzo, from Calabria, which typically features a flavored core and is coated in chocolate and pistachio or cocoa.

The term reflects the idea of a “truffle-like” indulgence. In modern usage, context usually clarifies whether tartufo refers to the fungus or the dessert.