We prepare the Truffle of Point for House
The fundamental ingredient of the Truffle of Calabrian Point, the first homemade ice cream in Europe to have obtained the mark Igp, is the ice cream to the filbert. To give to the product the roundish shape, the ice cream is modeled by the hands, before obtaining a hemisphere.
As soon as this base was obtained in the centre there forms a court inside which it is filtered of the fused melting chocolate. With another hemisphere always modeled to hand, the base is covered and the obtained sphere goes on in a mix of sugar and cacao.
To Point it is about 20 ice-cream parlours that serve the true local homemade truffle, some of which export also their products in other regions.
Each one has his favourite ice-cream parlour, where he says the best truffle is eaten. Very cited are often that one of Ercole, that the best has been judged also an authoritative competition, and that one of Enrico, lightly outside the centre, but that it exports truffles in the whole Italy.
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