Bindi Tartufo Classico

TASTING NOTES FROM THE CURATOR

The Bindi Tartufo Classico is made with a sabayon semifreddo ice cream core, covered in chocolate gelato, and coated with crushed hazelnuts and powdered cocoa. Sabayon is an Italian dessert made with egg yolks, sugar, and sweet wine, whipped until it becomes almost like a light custard.

This Tartufo Classico is absolutely delicious, with layers of incredible flavors. The hazelnuts add a pleasant crunch to the otherwise melt-in-your-mouth smoothness of the dessert.

PREPARATION AND PAIRINGS

Serving the Bindi Tartufo Classico after a delicious meal will have you impressing your guests, no doubt. It’s wonderful to pair with a gourmet coffee, rounding out a good meal so magnificently.

RIDING A BIKE TO SUCCESS

Attilio Bindi, a Tuscan restaurateur, moved to Milan with his family in 1946. He opened a small pastry shop on one of Milan’s historic streets, Via Larga. This would be the birth of Bindi. His desserts were delicious and used quality ingredients, so it was no surprise that they grew in popularity quickly. Attilio Bindi eventually became the exclusive supplier of dessert to some of Milan’s finest restaurants, and he delivered them personally on a humble bicycle. Today, Bindi desserts can be found all over the world, and their deliciousness and their quality has never wavered.

Storage Instructions

This dessert is frozen. Take out of your fridge and serve as is. If not consuming immediately, keep frozen. Do not thaw and freeze again. Consume within 1-2 months.