gelato

Cioccolato” (cho-koh-LAH-toh) is basic chocolate

Bacio (BAH-cho) – Named for the famous chocolate candies that come from Perugia, this is a chocolate hazelnut combination not unlike Nutella (which is another common gelato flavor), often with bits of hazelnuts in the mix.

Gianduja or Gianduia (jahn-DOO-yah) – Either way it’s spelled, it means the same thing – a creamy combination of milk chocolate and hazelnut. This flavor comes primarily from the Piedmont region, but it can be found throughout Italy.

Pistacchio (pee-STAHK-yoh) – I’m not going to define this one, because if you read English you’ll know what it is. The important thing here it to learn that the “ch” in the middle of this word has a “k” sound (not an “sh” sound). Also good to know – it’s a very popular flavor.

Mandorla (mahn-DOOR-lah) – Almond

Nocciola (noh-CHO-lah) – This is hazelnut all by itself (not combined with chocolate, as listed above).

Castagna (kahs-TAHN-yah) – Chestnut

Fior di latte (FYOR dee LAH-tay) – Perhaps the base flavor for all cream (or even chocolate) flavors, this is literally “flower of milk” and it’s a wonderfully subtle sweet cream flavor.

Zabaione (zah-bah-YOH-nay) – This is based on a dessert of the same name, made from (among other things) egg yolks and sweet Marsala wine. So it’s an eggy and custardy flavor, with an overtone of Marsala.

Cocco (KOH-koh) – Coconut

Caffè (kah-FAY) – Just in case you aren’t getting enough coffee flavor in your daily morning espresso, here’s the gelato version.

Amarena (ah-mah-RAY-nah) – Though it has fruit in it, it’s a cream base, so I’m sticking it in this category. This is another personal favorite – it’s basically fior di latte with a sauce of sour cherries kind of mixed in. The cherries have been stewed in something, and I have no idea what it is, but they’re chewy and delicious, and you’re likely to get at least one whole cherry (without the pit, of course) in your scoop.

Fragola (FRAH-go-lah) – Strawberry

Lampone (lahm-POH-nay) – Raspberry

Limone (lee-MOH-nay) – Lemon

Melone (meh-LOH-nay) – Melon (usually cantaloupe)

Albicocca (al-bee-KOH-kah) – Apricot

Fico (FEE-koh) – Fig

Tarocco (tah-ROH-koh) – Blood orange (not very common)

Frutti di bosco (FROO-tee dee BOHS-koh) – These aren’t fruits belonging to some guy named Bosco, this means “fruits of the forest,” generally things like blueberries, blackberries, and raspberries.

Mela (MEH-lah) – Apple (also look for mela verde (MEH-lah VEHR-day), or green apple)

Pera (PEH-rah) -Pear

Pesca (PEHS-kah) – Peach

Zuppa inglese (TSOO-pah een-GLAY-zay) – Literally this is “English soup,” but it’s referring to that popular English dessert called “trifle.” It’s a custardy flavored base with bits of cookies (instead of sponge cake) and often a sweet wine like madeira or sherry.

Riso (REE-zoh) – This is literally rice, but is more akin to the gelato version of rice pudding. And yes, there are bits of rice in it.

Malaga (mah-LAH-gah) – Rum raisin

Stracciatella (strah-cha-TEL-lah) – If you think of this kind of like the Italian gelato equivalent of chocolate chip ice cream, you’re in the ballpark. It’s a fior di latte base with chocolate bits in it. The chocolate has usually been drizzled over the top of the just-made gelato and then mixed in after it’s hardened.

Cannella (kah-NEL-lah) – This is cinnamon, and although it’s not that common it’s really a delight. It’s not like a super-hot cinnamon, but just a nice representation of the spice. Consider pairing this with fruit flavors like pear or apple, or with chocolate.

Vanilla (va-nilla) – Vanilla

Cannoli (kah-NOL-e) – Just like the pastry shop in Sicily, cannoli gelato is a delectable mix of mascarpone flavor and chocolate chips.

Amaretto di Saronno – Amaretto is a liqueur with the distinct flavour of almonds, though it’s often made with apricot pit kernels. The original liqueur, Amaretto di Saronno, hails from Saronno, Italy. Many distilleries produce their own Amaretto now, however.

Panna Cotta - is an Italian dessert made by simmering together cream, milk, and sugar then mixing this with gelatin and letting it cool until set. It is generally from the Northern Italian region of Piemonte.

Tiramisu – It is made of savoiardi (otherwise known as lady finger biscuits) dipped in espresso or strong coffee or rum, layered with a whipped mixture of egg yolks, mascarpone cheese, and sugar, topped with cocoa.