Pizzeria Via Tribunali | Seasonal truffle pizza Tartufata

”This is our take on autumn: taleggio, artichoke and hazelnut purée, black pepper, Guanciale, thyme & truffle.” Mario Salvatore, Head of Pizza

Enjoy it on its own or go for the full 3-course menu

Tartufata

Fior di Latte mozzarella, Taleggio cheese, Salsa Tartufata, artichoke and hazelnut purée, Gran Biraghi cheese, black pepper, fresh truffle, crispy guanciale, thyme, olive oil

29,90 €

Seasonal 3-course menu

To start
Burrata, roasted chestnuts and walnuts, marinated apple, rosemary honey, black pepper, olive oil

Main
Tartufata pizza

Dessert
Tribu’s traditional tiramisù: savoiardi biscuits dipped in espresso, mascarpone cream, cocoa

43,90 € / three courses

Truffles are rare fungi that grow underground, admired all over the world for their rich, earthy aroma and flavour.

A few truffle facts

There are many different kinds of truffles. They all belong to the same family, but their aromas and characteristics differ.

Truffles grow in symbiosis with the roots of certain trees, such as oaks, hazels and lindens.

A “burnt” zone forms around the host tree. A ring where plant life is dead or sparse often appears around a truffle’s host tree. In Italian, it’s called pianello or bruciata.

In 2021, UNESCO added the traditional know-how of Italian truffle hunting to its list of intangible cultural heritage. This includes knowledge of the woods, training the dogs and digging without damaging the soil.

Truffles are hunted with trained dogs that sniff them out. Pigs were used in the old days, but not anymore, since they ate the truffles themselves and churned up the soil with their hooves.

Italy has its very own truffle dog breed. The Lagotto Romagnolo was originally a retriever and water dog in the marshes of Romagna. When the marshes were drained, the breed specialised in truffle hunting.

For the Tartufata pizza, we use uncinato truffles (Tuber uncinatum) from Umbria. Their main season runs from October to December.

Tartufata – A slice of comfort for the dark season

“It all started with one question: what would I want to eat myself when it’s dark and cold outside? Or, to be completely honest, it all started when I was asked to create a truffle pizza for the autumn-winter season.

The answer was clear – of course we’d make the pizza, and next we had to figure out what to pair with the truffle. I wanted something warming and comforting.

We tried countless combinations and tasted even more. Finally, in the test kitchen, the pieces fell into place: fresh truffle, crispy roasted guanciale and creamy Taleggio. We were close, but something was still missing.

That’s when artichoke and hazelnut purée came to mind. They would bring out the truffle’s deep, earthy aroma.

When the first Tartufata finally came out of the 450-degree oven on Sofiankatu, all doubts melted away. The soft purées wrapped around the truffle, and every flavour found its place.

Now the pizza is exactly what I imagined: rich, balanced and full of warmth.”

– Mario Salvatore