- 80C Xuân Thủy, Thảo Điền, An Khánh, Hồ Chí Minh
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In the volcanic region of Etna, Sicily, Italy, there is a special place called Bronte, known for producing the finest pistachios in the world. Bronte pistachios stand out with their vibrant green colour and rich, natural flavour. This unique flavour sets Ciao Ciao’s pistachio gelato apart. By choosing pistachios from Bronte, the Ciao Ciao Team not only aims to deliver exceptional quality but also wants to share the story of this land and the essence of Italian cuisine. When you indulge in Ciao Ciao’s pistachio gelato, you are not just enjoying a dessert; you are embarking on a journey to Bronte, where nature and humanity create perfection in every pistachio.
Piemonte, a region located at the foot of the Alps in Italy, is famous for producing some of the finest hazelnuts in the world. The hazelnuts from Piemonte have a rich, aromatic flavour with a subtle natural sweetness that cannot be matched anywhere else. Ciao Ciao selects hazelnuts from this region to create an authentic hazelnut gelato, delivering smoothness and sophistication in every scoop. When you indulge in hazelnut gelato at Ciao Ciao, you’ll experience the difference brought by the world’s best hazelnuts, creating a perfect balance between tradition and the refined quality of Italian cuisine.
Single Origin Chocolate is produced from cacao beans grown in a specific region, where the land, soil, and cultivation methods create a distinctive and unique flavour that can only be found in that area. At Ciao Ciao, we take pride in offering you a unique gelato experience with chocolate made from Dark Manjari 64% Single Origin Madagascar. What makes Dark Manjari 64% Single Origin Madagascar special is its fresh and sharp flavour, with notes of berries like strawberries and raspberries, along with a slight tartness characteristic of cacao beans from Madagascar. The carefully selected cacao beans undergo a meticulous fermentation and roasting process to create this premium chocolate. Combined with the skill of Italian gelato artisans at Ciao Ciao in balancing flavours, this results in an exquisite chocolate gelato that unleashes the most refined chocolate aromas and a rich, alluring taste.
When the alluvial flows of the Mekong River pour into the sea, ‘salt flowers’ are harvested on the salt fields of Bac Lieu Vietnam on beautiful sunny days. The French call ‘salt flowers’ Fleur De Sel. Under the sunlight, a crystal structure forms on the surface of the seawater, pure white in color, and is carefully harvested using a special rake called a ‘lousse à fleur’. At Ciao Ciao, our gelato artisans use this pure salt – Fleur De Sel by blending it with the sweetness of caramel to create the unique flavor of Salted Caramel. A Salted Caramel gelato scoop at Ciao Ciao begins with the smooth sweetness of caramel sauce on a cold, creamy base, followed by the lingering pure saltiness of the sea.
Alphonso Mango has always been regarded as the “king” of all mangoes – not only for its radiant golden color, reminiscent of tropical sunshine, but also for its sweet aroma and pure, rich flavor. Being grown in the fertile lands of Western India, Alphonso Mango is renowned as the best mango variety in the world. This is the reason why at Ciao Ciao, we decide to source Alphonso Mango as we aim to make a Mango Sorbet that has a delicate sweetness, irresistible fragrance as well as the wonderful freshness of nature.
From the fertile basalt lands of the Central Highlands in Vietnam, Robusta – also known as “Cà Phê Vối” – has become a symbol of Vietnamese coffee with its bold aroma and strong bitterness. Robusta beans sourced by Ciao Ciao are carefully selected from ripe, red coffee cherries and naturally sun-dried to perfection. Through a traditional roasting method, the coffee beans retain their full and original flavor. When combined with the smooth base of gelato, it creates a distinctive Robusta Coffee gelato flavor found only at Ciao Ciao. This offers a true Vietnamese culinary experience, with an intense coffee aroma and lingering aftertaste, offering a burst of flavors that captivate every taste bud.
Ben Tre is widely known as the ‘land of coconuts’ in Vietnam, where coconut trees are nurtured by the fertile alluvial waters of the Mekong Delta. Ben Tre coconuts are rich, naturally sweet, and have a distinct fragrance that is hard to find anywhere else. At Ciao Ciao, our team source coconuts from Ben Tre to bring you the purest, freshest, and most flavorful coconut gelato. Each coconut gelato scoop at Ciao Ciao is not just a dessert but also a representation of the nature and people from Ben Tre, bringing the authentic Vietnamese taste to your gelato experience.
From the fertile lands of the Mekong Delta, Ciao Ciao has found a ‘precious gift’ among the vast orchards. The Ri6 Durian is chosen by Ciao Ciao to create a specialty gelato flavor, offering a complete experience of Vietnamese agricultural produce—both sweet and richly sophisticated. Using the golden and creamy Ri6 durian, finely blended and infused into each handcrafted batch of durian gelato, Ciao Ciao preserves the delicate sweetness and the intoxicating aroma in every durian scoop, ready to delight every sense of those who taste it.
In the late 19th century, during an attempt to create a softer cheese, William Lawrence accidentally invented a smooth, rich cream cheese which he named as Philadelphia Cheese. The name was inspired by the city of Philadelphia, a symbol of premium quality in dairy products of that era, evoking images of elegance and sophistication. In the process of carefully selecting a cheese variety for our gelato making process, our Ciao Ciao gelato artisans consider not only the cheese’s flavor but also its velvety texture which allows it to melt on the toungue. This explains why we select Philadelphia for its signature smoothness, creamy richness, and a slight tangy hint. This unique balance between sweet and mildly sour has made Philadelphia Cream Cheese an irresistibly delightful gelato flavor that you must try when visiting our store.
Madagascar, a tropical island famous for producing the highest quality vanilla in the world, is where we source the vanilla beans for our gelato. Madagascar vanilla has a rich, intense aroma and natural sweetness, bringing a refinement that is unmatched anywhere else. When you enjoy vanilla gelato at Ciao Ciao, you will experience the purity and richness of this precious vanilla beans. It’s the perfect combination of the meticulous care of the people of Madagascar and the generosity of nature, creating a flawless vanilla flavor in every scoop.
From the heart of Dublin, Ireland’s vibrant capital, Baileys emerged as the world’s first cream liqueur and quickly became an icon of elegance and boldness. Crafted from pure Irish whiskey, rich cocoa, smooth vanilla, and premium fresh cream, it offers a velvety sweetness and subtle warmth that made it a global favourite.
Ciao Ciao’s Baileys & Raisins gelato infuses this signature liqueur with plump black raisins grown in California’s sun-soaked San Joaquin Valley. The result is a sophisticated indulgence for free-spirited souls who embrace adventure yet always leave behind a soft, lingering impression.
Rooted in the ancient culinary traditions of the Mediterranean, Greek yogurt carries a legacy that spans thousands of years. Originating from early civilisations in the Middle East and the Balkans, it was in Greece that the art of strained yogurt was perfected and lovingly preserved across generations.
With its luxuriously thick texture and smooth consistency, Greek yogurt offers a refreshing yet full-bodied taste. When paired with ripe, sweet blueberries that hint at wild forest aromas, it inspired Ciao Ciao to create the Greek Yogurt Blueberry gelato. This flavour delivers a harmonious blend of light creaminess and gentle natural tang, echoing the essence of Mediterranean gastronomy.
In the world of premium green teas, Uji – a serene region south of Kyoto – has long stood as a symbol of Japan’s tea-growing heritage. For over 800 years, it has nurtured the finest tea leaves, especially the revered matcha.
Among Uji’s most esteemed producers is Marukyu Koyamaen, renowned for its traditional cultivation methods and meticulous craftsmanship. Using the ōishita saibai shading technique to enrich chlorophyll in tencha leaves, then slowly grinding them with granite stones, they create a matcha of brilliant green colour, pure aroma, and harmonious umami.
From this celebrated ingredient, Ciao Ciao Gelato presents its Matcha flavour – a refined fusion of Japanese tea mastery and Italian gelato artistry. A delicate experience, created for those who cherish the quiet elegance and depth of authentic matcha.
Beneath the timeworn soils of Périgord, where silent oak forests embrace the French winter, nature has shaped one of its most precious gems: the black winter truffle. It absorbs the essence of the earth, the passage of time, and the chill of the season, resulting in an aroma that is earthy, complex and captivating.
Ciao Ciao transforms this rare ingredient into a luxurious gelato flavour: Périgord Black Winter Truffle. Subtle and unpredictable, it invites slow enjoyment. Each spoonful reveals new depths, much like gazing into a timeless oil painting where emotions unfold layer by layer.
