Tartufo Liqueur
also known as Amaro al Tartufo
What is Tartufo Liqueur?
Tartufo liqueur is an amaro flavored with black truffles. The word ‘tartufo’ means truffles in Italian, and the tuber makes up about 30 percent of the liqueur. It is black in color and has a taste similar to black licorice with some earthy notes.
- Amaro al Tartufo is classified as a bitter and has 30 percent ABV.
- This liqueur is commonly served at room temperature as an after-dinner digestif or cold with dessert.
Some popular brands of Amaro al Tartufo include:
- Tilius Amaro al Tartufo
- Amaro al Tartufo Nero di Norcia
Origin of tartufo liqueur
Amaro with truffles has been produced for several decades in central Italy. This beverage gained further popularity in the 1980s and 1990s. Today, tartufo liqueur has been designated as a traditional authentic product of the country. It was originally prepared from locally sourced truffles in Umbria. Later on, the tartufo liqueur recipe was adapted to include other herbs and spices.
Nutrition
A 1.5 ounce serving of Cynar amaro contains:
Black truffles may contain unsaturated fatty acids, such as oleic acid and linoleic acid, which are essential fatty acids and help in preventing cardiovascular diseases and cancer. Additionally, they are a rich source of minerals like potassium, magnesium, calcium, and phosphorus, as well as amino acids. These help in regulating metabolism, bone formation, and transmission of nerve impulses. Also, they are a good source of protein.
Amaro has been used as a medical tincture and as a digestive for centuries. Some popular ingredients in amaro are gentian, rhubarb, wormwood, cinchona, angelica, myrrh, green cardamom, cinnamon, star anise, sarsaparilla, mint, bitter orange, orris, and yaupon holly. These may provide a host of positive health benefits.
However, overconsumption of any alcohol, including tartufo liqueur, can lead to several health problems. These include affecting the brain’s functioning patterns and general lowering of immunity. Regular consumption of alcohol can increase the risk of heart disease, liver cirrhosis, pancreatitis, high blood pressure, stroke, diabetes, cancer, as well as obesity, depression, and aging.
Commercial production
Tartufo liqueur is produced by infusing truffles in amaro. The drink is made with a neutral spirit, like brandy, as the base and a number of herbal blends, including herbs, spices, flowers, barks, and roots, in addition to the black truffles. Amaro must be refrigerated once the bottle is opened to avoid oxidation.
Tartufo liqueuer recipes
This liqueur may be used in cocktails. Also, it pairs well with cakes, sweets, and ice cream. Here are some recipes to try:
FDA regulations
All alcohol related products are regulated by the Alcohol and Tobacco Tax and Trade Bureau (TTB) in the US. Amaro may not be marketed as a digestive in the US, as it is prohibited under the TTB laws. There are no specific details for tartufo liqueur. However, it is a rare product outside of Italy.
References
Ray Isle, Amaro: A Bittersweet Obsession, Food & Wine, https://www.foodandwine.com/cocktails-spirits/amaro-a-bittersweet-obsession
Lee, Heayyean et al. “Potentials of truffles in nutritional and medicinal applications: a review.” Fungal biology and biotechnology vol. 7 9. 17 Jun. 2020, doi:10.1186/s40694-020-00097-x, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7301458