Summer in Italy means sunshine, sightseeing – and plenty of gelato. If you’re heading to Italy and looking for the perfect way to cool down, nothing beats a scoop (or two) of traditional, homemade gelato. But with so many delicious options to choose from, which flavours are local favourites? Let’s take a look at the most popular ice cream flavours in Italy.
Traditional Italian Gelato
Ice cream in Italy is a world apart – and once you’ve tasted authentic Italian gelato, ordinary ice cream just doesn’t compare. Known for its rich, velvety texture and intense, natural flavours, gelato has earned global fame. But the very best is still found in Italy, where it’s made fresh daily by skilled artisans.
Gelato is often seen as a more refined and artisanal version of ice cream. One key difference lies in the ingredients: gelato is typically made with more milk and less cream, often without eggs, resulting in a lower fat content. This gives it a denser, silkier texture and allows the flavours to shine through more vividly – it has that certain je ne sais quoi (or non so che cosa) that sets it apart.
Another defining feature of Italian gelato is the variety of flavours. Beyond familiar favourites like vanilla, chocolate, and strawberry, traditional gelaterie offer a tempting array of creative and regional options. Think pistachio, hazelnut, tiramisù, coffee, stracciatella (chocolate chip), fruit sorbets, and even more unusual flavours like lavender or saffron.
But which gelato ice cream flavour is the most loved in Italy? Explore our list of the most popular gelato flavours – complete with their Italian names – and make sure to try as many as you can on your next trip.
The 10 best ice cream flavours to try in Italy
Check out our gelato flavours list to make sure you don’t miss out on the best ice cream flavours to try in Italy:
Crema (cream)Cioccolato (classic chocolate, but like you’ve never experienced before)Pistacchio (pistachio ice.cream, and the gelato is a pale, dusty green, that’s a good thing)Stracciatella (vanilla with chocolate bits)Mandorla (almond)Limone (refreshing lemon)Fragola (strawberry)Spumoni (a multicoloured ice cream with fruit and nuts, like Neapolitan on steroids)Bacio (chocolate and hazelnut)Frutti di scusa (fruit)
While this is a great list to get started, especially when it comes to recognising Italian ice cream names, you should be careful when choosing your Italian ice cream flavour… if you can, check the ingredients contained in the product because it’s not always easy to understand in a few seconds whether the ice cream in front of you is a homemade, artisan ice cream of excellent quality or not.
Seasonal and regional gelato flavours in Italy
In Italy, gelato isn’t just a dessert – it’s seasonal and regional too. In the summer, fruity flavours like limone (lemon), pesca (peach), and melone (melon) are hugely popular. In autumn and winter, you might find richer flavours such as castagna (chestnut), zucca (pumpkin), or even vin brulé (mulled wine). Some regions are also known for local specialties, like nocciola del Piemonte (Piedmont hazelnut) or cioccolato modicano (Modica chocolate) in Sicily.
Vegan and dairy-free gelato options
Good news for vegans and those who are lactose-intolerant: many Italian gelaterie now offer dairy-free gelato made with plant-based milks like almond, soy, or coconut. You’ll also find a wide range of fruit sorbets – from mango to raspberry – which are naturally vegan and just as refreshing.
How to order gelato like a local
Want to order like a true Italian? Start by asking for a cono (cone) or coppetta (small tub). Most gelaterie let you combine two or three flavours, even in a small portion. Don’t be afraid to ask for a assaggino – a small taste – if you can’t decide. And remember to say per favore and grazie!
How to recognise good gelato in Italy
Gelato has a long history in Italy and is deeply rooted in Italian culinary traditions. Here are some simple tips and tricks to know if you’re eating true artisan Italian ice cream:
a good ice cream must have a natural colour (without artificial colouring)a good ice cream should not be too bright or opaquea good ice cream must have the right consistency, i.e. medium-harda good ice cream should be fresh, made with fresh milk and creama good homemade ice cream should not contain preservatives
But what about that age-old question – cone or tub? Which should you choose to eat ice cream like a real Italian? Gelato is typically served in a display case in the gelateria, where it is stored at a slightly warmer temperature than traditional ice cream. It is scooped into a cup or a cone and often garnished with fresh fruit, nuts, or a dollop of whipped cream.
However, true connoisseurs and lovers of ice cream recommend tasting a flavour strictly in a tub to be able to feel the full force of the taste without contamination or strange mixtures. If, on the other hand, you’re more of a cone person, then by all means go ahead and eat your ice cream in a cone. Just make sure it’s crunchy and fresh.
If you’re planning a trip to Italy this summer to check out the ice cream (and the sights), make sure you’ve got somewhere to stay: check out our selection of holiday rentals in Italy.
Dining and Cooking