Ciacci

Ciacci

www.ciaccigelato.it

Cristian Ciacci has been running this craft gelateria at the foot of the Turin hills, a consolidated symbol of excellence, for more than 24 years. There are two points of sale: the original one in Corso Belgio, now run by Cristian’s daughter Camilla, an ultra-modern one in Strada San Mauro, where a functional workshop has optimized production. The twenty-six ice cream flavors on offer feature the renowned Ciaccissimo, with Plasmon baby biscuits, guanduja and pralined almond ripple, the highly popular Pazzo, made with Speculoos biscuits, acacia honey and ginger, Camargue salt cream and Ciaccimisù, mascarpone cream with eggs, coffee and white chocolate. In summer, they use only seasonal fruit and punters queue up outside for the macedonia, fruit salad. At the workshop-cum-bakery, Cristian’s wife Giorgia makes artisan cakes, all gluten-free, inspired by the ice cream flavors: the most famous popular are Cuore Granata, a gianduja semifreddo filled with raspberry jam and Cubana, with hazelnuts and coffee-flavored chocolate, Chantilly with wild strawberries and Gianduiotta.

Closed on Tuesday from October to April. Always open from May to August.