12 Unique Gelato Flavours You Need to Try In Italy

Ah, Italy! A country that continues to enchant visitors with its rich history, stunning landscapes, and, of course, its culinary delights. In 2025, Italy remains a top destination for food lovers worldwide, and no trip would be complete without indulging in its iconic gelato. From bustling city streets to quiet countryside corners, gelato has transcended mere dessert status to become an essential part of the Italian experience. During my visit, I made it my mission to savour a gelato cone every day. While I couldn’t try every flavour, some were simply too irresistible to pass up!

Also read: 13 Days Itinerary to Italy, Switzerland and France for a Good Mix of Europe

1. Ricotta Stregata

Ever heard of your cheese being turned into the icy, creamy, goodness? Yep, you guessed right! Literally translated to “bewitched ricotta”, the gelato is softer than normal gelato, featuring fresh ricotta cheese, crunchy hazelnuts, citrusy lemon and orange peel, and a dash of Strega liqueur. Mmm, it already sounds good from the description, doesn’t it?!

2. Liquirizia

Don’t let its unassuming colour fool you; the liquorice flavour is one of the most well-liked. Perhaps by itself it’s something of an acquired taste, but when made into gelato, the unique and herbal taste of liquorice is slightly muted, adding an interesting minty edge to the creamy and tasty dessert.

3. Stracciatella

The Italian version of chocolate chip ice-cream is much lighter on the palate. And instead of chips that are mixed into the gelato, the chocolate is drizzled all over the freshly-made gelato, just as how one would drizzle maple syrup over pancakes, and then only mixed in after the chocolate has hardened. This means that instead of the uniform droplet-like chocolate chips, you get some plenty artistic-looking bits of chocolate drizzles. My travel companion introduced it to me in Rome, and the usual chocolate chip flavour has fallen off the favourites list ever since.

4. Zuppa Inglese

Zuppa: Soup. Inglese: English. Put them together and you get English Soup. Said to be inspired by the English trifle back in the 16th century, Zuppa Inglese has a rich, custard-flavoured base with bits of sponge cake or cookies, topped off with a sweet, scarlet liqueur such as sherry or Alchermes.

5. Zabaione

Another one of those gelatos inspired by other desserts, Zabaione may also be known as zabaglione. The gelato takes its name from the dessert it drew inspiration from. Like Zuppa Inglese, it also has an eggy and custardy flavour, since both flavours feature egg yolks in the list of ingredients. What sets Zabaione apart from it’s English counterpart is the type of alcohol used. Zabaione uses Marsala wine instead of sherry or Alchermes.

6. Spagnola / Amarena

I’m not a big fan of cherries myself, but those who like the little red balls will find this a tasty relief on a hot day, I’m sure. The gelato itself is a subtle sweet creamy flavour and wouldn’t be on this list, if not for the supporting actors: The sour cherry sauce and the cherries. Whether it’s dribbled or mixed in, the sour cherry sauce adds a much-needed, refreshing twang to the gelato. Add some chewy pitless whole cherries into the mix, and you’ve got a winner!

7. Cioccolato Con Peperoncino

Perhaps this might appeal to Singaporeans. Don’t we all like a bit of spice in our food? Let me present to you Cioccolato Con Peperoncino gelato: Hot pepper-infused dark chocolate gelato. Again, because it has a chocolate base, that brown tub of chocolate lying in the corner of the freezer may look harmless, but don’t belittle it. Depending on the types of peppers used, the heat and spice may differ. Peppers used may range from the mild picante to the much stronger Aji and cayenne peppers, so do try a sample first before you decide whether or not to get it – You wouldn’t want to be the only one to have to down a litre of water after you eat your gelato! On that front though, challenge yourself and finish an entire scoop, or two! And then let me know if you succeeded!

8. Fico

According to some gelaterias, this can’t strictly be considered a gelato, as they are made without milk, but I’m including this anyway, because this is one flavour I’m dying to try. Made from pureed fresh figs, the flavour is so intense, yet refreshingly crunchy from the fig seeds that even if you aren’t a lover of fruit-based ices, this one will convert you straightaway. If anyone has found a fig-flavoured ice-cream or gelato in Singapore (I’ll even settle for anywhere in Southeast Asia!), please please let me know!

9. Riso

I can’t help but wonder if this gelato is a hot favourite with Asians. After all, rice used to be, or still is, a main staple of our diet. So what better way to celebrate its importance in our diet than eating it as a dessert too? Okay, to clarify, it’s more like the gelato version of rice pudding. And, yes, granted, the rice used is probably not the long grain kind that we’re used to, but hey, rice is rice, whether it’s short or long, fat or thin, right?

10. Cannella

Now you can freeze your spice and eat it too! Cinnamon, once used to enhance flavours or add spice, now becomes the solo act in its very own gelato. Fresh cinnamon powder is used, bringing out its full-bodied sweet, warm flavour to the forefront. This would be best eaten during the Christmas period, don’t you think? All those warm and fuzzy feelings in a mouthful of icy, spicy, awesomeness!

11. Nocciola

A classic and beloved flavour in Italy, Nocciola is made from hazelnuts, which are a staple in the Piedmont region. The nutty, creamy taste of Nocciola is smooth and rich, with the slight bitterness of hazelnuts balancing out the sweetness. It’s a comforting, earthy flavour that captures the essence of Italy’s finest nuts, and it’s a must-try for anyone visiting the country.

12. Pistacchio di Bronte

Sourced from the slopes of Mount Etna in Sicily, Pistacchio di Bronte is a unique variation of pistachio gelato. The pistachios used in this gelato are known for their distinct, slightly sweet and smoky flavour, which makes this gelato stand out. The rich, velvety texture combined with the subtly roasted, nutty flavour is pure indulgence for those who enjoy nut-based desserts.

Bonus: Cioccolato All’Azteca

There is also a gelato flavour that features a combination of chocolate, cinnamon and hot peppers: cioccolato all’azteca. Double the spice, double the whammy, multiple times the shiokness!  Try it if you dare!

And there you have it! An array of gelato flavours that showcase Italy’s creativity and dedication to crafting delightful treats. Whether you prefer something traditional like Nocciola or adventurous like Cioccolato Con Peperoncino, there’s a gelato flavour for every palate.

Also read: 15 Best Things to Do in Rome for First-Time Visitors

As you wander through the charming streets of Italy in 2025, make sure to pause and indulge in these icy delights. Trust me, each scoop is a journey into Italy’s rich culinary heritage, and you’ll leave with a sweet memory that lingers long after the gelato has melted away. So, next time you’re in Italy, don’t just sightsee: Gelato your way through the country!