Gelato is a key ingredient to life in Italy and Italians are discerning judges when it comes to ice-cream. So, when we hear from our Italian friends that there is a new gelato wunderkind on the block, we pay attention! Especially when we hear about flavours such as carbonara sorbet and gelato with ragù sauce...
Ciacco as a brand has actually existed for just over a decade but has really been taking Italy by storm and gaining an even larger loyal following recently. With the original shop based in the foodie destination of Parma and the second location in the impossibly chic Milan, this fascinating culinary adventure is one more reason to browse our vacation rentals in Emilia-Romagna and our holiday rentals in Milan so that you can experience it for itself.
Founder Stefano Guizzetti is described as a scientist, chemist and ice-cream maker. While studying a degree in Food Science at the University of Parma, he became fascinated with ice-cream and began experimenting with it for his thesis. Upon graduating, he officially became an ice-cream maker and opened his first shop in Parma in 2013. The second shop opened shortly afterwards, in 2014, in Milan.
Research and experimentation are key to Stefano’s business and ice-cream but the other core tenet is innovative flavours and his speciality is savoury ice-cream, using unexpected and unlikely ingredients to create flavours that might never otherwise be imagined. This pioneering spirit and passion has led to many accolades and awards. The Ciacco gelato shop has been awarded the Tre Coni Gambero Rosso on several occasions and was named the Best Gastronomic Gelato in Italy in 2019.
Using all of the ingredients – including peels and leaves – to minimise waste and working directly with farmers and producers, Stefano’s recipes not only ensure high-quality products but also pursue a more sustainable model. This is further extended across the shop with the cups and trays used in store being 100% compostable. Ingredient lists are also kept relatively short, allowing the real flavours of the raw materials to do all the talking. No additives, no hydrogenated fats or added vegetable oils, carob flour, pectin, monodiglycerides, colorants, preservatives, or whipping agents are included. Furthermore, where milk is not necessary, it is also not included, using water-based recipes instead that make these ice-creams vegan and suitable for those who are lactose intolerant. For those who want to experience Italian gelato but who cannot or do not eat dairy, this is truly excellent news!
While the more unique and intriguing flavours certainly grab headlines, they are not all that is on offer at Ciacco. You can also expect delicious seasonal flavours such as the pumpkin sorbet found in autumn as well as other seasonal fruits such as mango, persimmon, fig, and peach. Then there are the pairings that bring in savoury elements but match them so perfectly that they are immediately pleasing and less gastronomically challenging than some others such as the Almost Cheesecake flavour that combines fresh Robiola of Valsassina cheese with caramelised pistachio and raspberry jam for a sweet and savoury delight. Of course, they also sell some traditional and typical flavours that you might expect of a gelato shop but they are especially high-quality and delicious versions – from chocolate to lemon to crema to stracciatella.
So, if you are serious about food and even more serious about gelato, then be sure to book a holiday rental in Emilia-Romagna or a vacation rental in Milan and discover all of the amazing food products and eateries both destinations offer before finishing a dreamy meal in Italy off with some perfect ice-cream from Ciacco.