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.

The 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.

Cioccolato 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.

Stracciatella 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. 

This 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.

This classic Italian ice cream dessert hails from Pizzo, Calabria. It was supposedly invented in 1952, in Gelateria Dante, by a gelataio named Giuseppe De Maria, better known as Don Pippo. He used his hands to mold a mixture of chocolate and hazelnut gelato around a melted dark chocolate filling, then rolled it in some bitter cocoa powder.

This frozen dessert is recognized as a traditional agricultural product of the region, and it has influenced the creation of many modern varieties that combine different types of gelato or additions such as almonds, walnuts, and even maraschino cherries.

Translated 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.