Last updated: 28 May 2026
In 30 seconds: what is Tartufo di Pizzo?
Tartufo di Pizzo is the iconic artisan ice cream dessert from Pizzo Calabro, in Calabria, southern Italy. It is a hand-shaped ball of two ice creams (classic: hazelnut and chocolate) with a heart of molten dark chocolate inside, rolled in bitter cocoa powder. When you break it with a spoon, the cocoa crust cracks and the liquid chocolate core flows out. It weighs about 120 g per piece.
It was born in 1952 at Bar Dante in Pizzo and earned the PGI mark (Protected Geographical Indication, "Tartufo di Pizzo IGP") from the EU in 2024. It is served frozen at -18°C, defrosted 8-10 minutes before eating. Below you find the comparison table, how it is made, how to serve it in restaurants and gelaterie, cold-chain storage, FAQ and where to buy it in Switzerland.
Comparison table: Tartufo di Pizzo variants
| Characteristic | Classic (hazelnut-chocolate) | White (lemon / vanilla) | Pistachio |
|---|---|---|---|
| Outer ice cream | Hazelnut | Lemon or vanilla cream | Bronte pistachio |
| Inner ice cream | Chocolate | Chocolate or lemon | Chocolate |
| Molten heart | Dark chocolate | Dark chocolate or limoncello | Dark chocolate |
| External coating | Bitter cocoa powder | Icing sugar | Cocoa or pistachio powder |
| Weight per piece | ~120 g | ~120 g | ~120 g |
| PGI protected | Yes (classic recipe) | No (variant) | No (variant) |
| kcal / 100 g | 290-330 | 250-290 | 300-340 |
| Storage | -18°C | -18°C | -18°C |
The history of Pizzo Calabro and the PGI mark
Pizzo Calabro is a small town on the Tyrrhenian coast of Calabria, famous across Italy for its ice cream. The Tartufo was created here in 1952 by Giuseppe De Maria, known as Don Pippo, owner of Bar Dante in Piazza della Repubblica.
The story goes that during a wedding banquet Don Pippo ran out of moulds and shaped the ice cream by hand, hiding melted chocolate in the centre and rolling the ball in cocoa. The irregular truffle-like shape gave the dessert its name: tartufo means truffle.
In 2024 the European Union granted the "Tartufo di Pizzo" Protected Geographical Indication (PGI). Only ice cream produced in the municipality of Pizzo, following the registered specification (hand-shaping, molten chocolate heart, cocoa coating), can legally use the name. This protects an artisan production worth several million euro a year.
How Tartufo di Pizzo is made
The authentic tartufo is shaped entirely by hand, never moulded. A scoop of the outer ice cream (traditionally hazelnut) is flattened in the palm, a spoon of the second ice cream (chocolate) is added, then a core of molten dark chocolate is placed in the centre.
The whole is closed into an irregular ball of about 120 g, rolled in bitter cocoa powder and blast-frozen at -18°C. The contrast is the signature: cold outside, the cocoa slightly bitter, and the chocolate heart that stays soft and flows when broken.
Quality markers of a real tartufo: irregular hand-made shape (never a perfect sphere), genuinely liquid chocolate core (not solid), Piedmont hazelnut or Bronte pistachio in the base, no vegetable fats or artificial flavours.
How to serve it in restaurants and gelaterie
The tartufo is a frozen single portion: take it from the freezer at -18°C and let it temper 8-10 minutes at room temperature, so the heart softens and the spoon enters easily. Never serve it straight from the freezer (too hard) nor fully defrosted (it collapses).
Plating: a white flat plate, a light dusting of extra cocoa, optionally a mint leaf, a few chopped toasted hazelnuts or a drizzle of warm chocolate sauce. It pairs with an espresso, a passito, or a glass of liquorice liqueur (a Calabrian specialty).
For high-volume venues, the frozen single-portion format is the most practical: zero preparation, consistent portioning, food cost under control. Average food cost in Switzerland: 1.80-3.00 CHF per piece; menu selling price: 6.50-11 CHF.
Storage and cold chain
The tartufo is a frozen product and the cold chain is non-negotiable. Keep it at -18°C from delivery to service. Frozen shelf life is 12-18 months if the chain is never broken.
Never refreeze a defrosted tartufo: the molten heart would crystallise and the structure would lose its softness. Once tempered for service, eat within the hour. Transport must be in refrigerated vehicles; LAPA delivers frozen across Switzerland with a controlled cold chain.
Nutritional values (per 100 g, classic): 290-330 kcal, fat 16-20 g, sugars 26-32 g, protein 4-6 g. Weight per piece: about 120 g, i.e. roughly 350-400 kcal per portion.
FAQ about Tartufo di Pizzo
What is Tartufo di Pizzo?
It is an artisan ice cream dessert from Pizzo Calabro, Calabria: a hand-shaped ball of hazelnut and chocolate ice cream with a molten dark chocolate heart, rolled in bitter cocoa. It weighs about 120 g and is served frozen.
Why is it called "tartufo"?
Because its irregular, dark, cocoa-dusted shape recalls a truffle (in Italian, tartufo). It was created in 1952 at Bar Dante in Pizzo when the moulds ran out and the ice cream was shaped by hand.
Is Tartufo di Pizzo PGI protected?
Yes. In 2024 the EU granted the "Tartufo di Pizzo" Protected Geographical Indication. Only ice cream made in the municipality of Pizzo following the registered specification can use the name. Variants made elsewhere cannot.
How do you serve it correctly?
Take it from the freezer at -18°C and let it temper 8-10 minutes at room temperature before serving, so the chocolate heart softens. Break it with a spoon: the cocoa crust cracks and the liquid chocolate flows out.
How long does it keep?
12-18 months at -18°C with an unbroken cold chain. Once defrosted it must not be refrozen and should be eaten within an hour. Always transport in refrigerated conditions.
How many calories does it have?
About 290-330 kcal per 100 g for the classic version, so roughly 350-400 kcal for a 120 g piece. The pistachio variant is slightly higher (300-340 kcal/100 g), the white/lemon version slightly lower.
What variants exist?
The classic is hazelnut-chocolate with a dark chocolate heart. There are also white (lemon or vanilla with limoncello or chocolate heart) and pistachio (Bronte pistachio) versions. Only the classic recipe is PGI protected.
Where can I buy Tartufo di Pizzo in Switzerland?
LAPA distributes authentic frozen Tartufo di Pizzo throughout Switzerland (Ticino, Romandie, German-speaking Switzerland) within 24-48 hours, in single-portion pieces of about 120 g for restaurants, gelaterie, hotels and catering.
LAPA: Tartufo di Pizzo and Italian ice cream in Switzerland
LAPA supplies authentic frozen Tartufo di Pizzo, in single portions of about 120 g, for restaurants, pizzerias, gelaterie, hotels and catering across Switzerland. We carry the classic hazelnut-chocolate version with a molten heart and the main variants.
We also distribute the full range of Italian frozen desserts and artisan ice cream: cassata, cannoli, delizia al limone, tiramisu, semifreddo, plus the ingredients for in-house production. Delivery within 24-48 hours across Switzerland with a controlled cold chain, B2B orders on www.lapa.ch or by phone: +41 76 361 70 21.
