Pistachio is one of the most popular flavors of Italian gelato. A mainstay in every gelateria, in its original form, this frozen treat combines pistachio paste with the classic base of milk, cream, eggs, and sugar. Occasionally, crushed and toasted pistachios can be added, but the basic texture should always remain dense and creamy.
Due to the high prices of pistachios and pistachio paste, many gelaterias nowadays opt for cheaper replacements, but the best pistachio is considered to be the grown in a small Sicilian town of Bronte.
MOST ICONIC Gelato al pistacchio
View moreThe authentic affogato combines two Italian classics: a shot of freshly brewed espresso and a scoop of vanilla or fior di latte gelato. Affogato translates as drowned, referring to the preparation process in which steaming espresso is generously poured over a scoop of gelato.
The popularity of affogato has resulted in numerous variations that may include anything from fortified wines, different gelato flavors, or the addition of almonds and crumbled biscotti. Whether served in cups or dessert glasses, affogato can be slowly sipped or eaten with a spoon, and is best enjoyed after a big meal.
A staple at every Italian gelateria, nocciola is a classic hazelnut gelato. It is prepared with a fragrant hazelnut paste that is combined with a base of milk, cream, eggs, and sugar to create a creamy treat that is characterized by its nutty flavor.
The best hazelnut gelato in Italy is produced from Piemonte hazelnuts, which are considered the finest variety for the confectionery industry. They provide the delicate, nutty flavor and the characteristic aroma. Nocciola or hazelnut gelato is often combined with chocolate to create bacio—another popular gelato flavor—but most gelaterias offer it on its own, as an essential addition to their offer.
MOST ICONIC Gelato alla nocciola
View moreCioccolato is a variety of Italian gelato that is prepared with chocolate and cocoa powder as the key ingredients alongside cream, sugar, and milk. The final product, if made properly and churned at low speed, should have a dense and velvety texture, and a rich, dark brown color.
Not much is known about the origins of chocolate gelato, although it is a fact that the first frozen chocolate recipe had been published in Naples in 1692, in a book called The Modern Steward.
MOST ICONIC Gelato cioccolato
View moreStracciatella is a variety of Italian gelato (ice cream), consisting of milk, cream, and sugar, with chocolate bits swirled inside the mixture. It was originally invented in 1962 at the Ristorante La Marianna in Bergamo by Enrico Panattoni, who first decided to crack pieces of chocolate into the ice cream.
He was supposedly inspired by the soup of the same name, made by cracking eggs into a broth, a process similar to cracking chocolate into gelato. Stracciatella is characterized by its smooth texture with a slight crunch. Its name is derived from the Italian stracciare, meaning to tear or shred into pieces.
MOST ICONIC Stracciatella
View moreThis classic gelato flavor is prepared with a base of milk, cream, eggs, and sugar that is enriched with flavorful vanilla beans. Like other gelato varieties, it is characterized by its dense, creamy texture and is often used as a base to which nuts, fruit, or other ingredients are added to create new flavors.
Though one of the original types of gelato, this frozen vanilla-based delicacy remains as one of the most popular gelato flavors.
Cioccolato fondente denotes a classic dark chocolate gelato flavor that is characterized by a bold, lingering chocolate taste. It is prepared with high-quality chocolate that is combined with a base of milk, cream, eggs, and sugar. Sugar and milk perfectly complement the dark, tart chocolate making this gelato flavor one of the favorite options in many gelaterias.
The variety that uses a higher percentage of dark chocolate usually goes under the name cioccolato extranoir.
MOST ICONIC Gelato al cioccolato fondente
View moreTranslated as flower of milk, this subtle gelato flavor is created with nothing more than milk, cream, and sugar. Though simple, it is considered to be one of the toughest varieties to master, because it offers clean, delicate flavors that are not overshadowed by additional ingredients.
Because of this, it is a favorite among true gelato experts, although it is still relatively overlooked compared to the more elaborate gelato creations.
MOST ICONIC Gelato al fior di latte
View moreItalian bacio is a classic gelato flavor that combines hazelnuts and chocolate. It was inspired by the famous bacio Perugina, a popular chocolate confectionery consisting of gianduja and chopped hazelnut filling, all topped with a whole hazelnut and coated in dark chocolate.
The name translates to a kiss, denoting a combination of ingredients that perfectly complement each other. Similar to the confectionery product, this gelato variety is characterized by its pale brown color and a nutty flavor that is often elevated with the addition of chopped hazelnuts.
MOST ICONIC Bacio gelato
View moreThis classic flavor combines hazelnuts and milk chocolate into a rich, smooth gelato. Though similar to the bacio flavor, gianduia is typically prepared with milk chocolate and does not incorporate crushed hazelnuts. It was modeled on gianduia, an iconic Italian cocoa, sugar, and hazelnut paste that was initially introduced in the 19th century.
Similar to the gianduia confection, the gelato is also usually associated with Piedmont, a region famous for its hazelnuts, but it is commonly found in numerous gelaterias throughout the country.
MOST ICONIC Gianduia gelato
View moreTasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 30 Italian Ice Creams” list until March 21, 2025, 2,719 ratings were recorded, of which 2,278 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.