Gelato al Fungo Loyo con Crema Picha Picha e Tartufo Nero Cileno

**Gelato al Fungo Loyo con Crema Picha Picha e Tartufo Nero Cileno**

Gelato al Fungo Loyo con Crema Picha Picha e Tartufo Nero Cileno is an avant-garde dessert that originated at the acclaimed Santiago restaurant **Boragó** in Vitacura, Chile. Created by chef Rodolfo Guzmán, the dish exemplifies the restaurant’s philosophy of “endémica”—cooking exclusively with native Chilean ingredients and techniques.

The dessert centers on a savory-sweet gelato made from *loyo*, a prized wild mushroom native to the Andes. This earthy, umami-rich base is paired with *crema picha picha*, a custard or cream derived from the *picha picha* fruit, a tart, aromatic berry found in southern Chile. The dish is finished with shavings of *tartufo nero cileno*—Chilean black truffle—adding a final layer of forest-floor complexity.

What distinguishes a great version is the balance between the loyo’s deep, almost meaty flavor and the bright acidity of the picha picha cream, with the truffle providing a fragrant, earthy counterpoint. The texture must be silky, with the gelato creamy yet light, avoiding iciness.

Regional variations are rare due to the hyper-local ingredients, but Boragó’s version remains the definitive expression. As noted by the food program *Cosa mangiamo oggi?*, the dish is a “masterpiece of Chilean biodiversity,” transforming foraged elements into a refined, boundary-pushing dessert that challenges conventional notions of sweetness.