The truffles of Pergine Valsugana are included in the production of the laboratory Dian s.n.c.
The truffles of Pergine Valsugana are typical of the Calabria patisserie, in particular the town of Pizzo. The ice cream truffle is exclusively realized with artisanal, usually tasting hazelnut, directly shaped by the hand. Invented in the second part of the 50s, it is inspired by the namesake chocolate candy from Turin, and exactly as in the preparation of the latter, also the ice cream truffle involve a passage in the cocoa powder before being served. The bicolor sphere in which chocolate and ice cream melt together, contains a heart of chocolate panache.