The iconic Italian ice cream cone has a few different names depending on the region. The most common names for the Italian ice cream cone are:
Cornetto
Cornetto is the name most people associate with the Italian ice cream cone. Cornetto comes from the Italian word “cornetta” meaning “little horn” which refers to the cone’s unique long, hollow cone shape.
Cornetto is used predominantly in northern Italy and became popularized worldwide in the late 1950s when Italian ice cream maker Algida began producing them for international export.
Brioscia
Brioscia refers to an Italian ice cream cone made from a brioche-style pastry dough. Brioscia cones have a distinct bread-like flavor and texture coming from the egg and butter enriched dough.
Brioscia cones are popular in central and southern Italy. They are wider and softer than traditional cornetto cones. The brioscia dough is shaped into a cone by special irons before being baked until golden brown.
Pazzo
Pazzo is used to describe a waffle cone variation popular in Sicily and other parts of southern Italy. Pazzo means “crazy” or “mad” in Italian, referring to the waffle cone’s wild, irregular honeycomb texture.
Pazzo cones are made from a yeast-leavened batter similar to waffles. They have a light, crispy texture and are often served warm or toasted before adding ice cream.
Cialda
Cialda refers to wafer cones made from thin, sweet wafer cookies rolled into a cone shape while warm. Cialda comes from the Italian word for wafer cookie.
Wafer cones have a delightfully light, crunchy texture that complements creamy gelato beautifully. They are popular all over Italy but especially in gelaterias of Rome and other central Italian cities.
Cuccia
Cuccia is a cone variety found in Sicily made from sweet pastry strips. The pastry strips are wound into spiral cones then baked until crispy.
Cuccia cones have a flaky, lightly sweet shell with layers visible from the pastry strips. Cuccia is unique to Sicilian gelato stands and is considered the traditional Sicilian ice cream cone.
Conclusion
While Italian ice cream cones go by different regional names, they all share a delicious crispy, cone-shaped vehicle for delivering luscious gelato. Whether called a cornetto, brioscia, pazzo, cialda or cuccia, Italian ice cream cones represent a beloved Italian treat with worldwide popularity.
Detailed Information on Common Italian Ice Cream Cones
Cornetto
The cornetto is the most well-known and widely recognized Italian ice cream cone. Cornetto comes from the Italian word “cornetta” meaning “little horn” referring to the cone’s distinctive long, hollow shape.
Key facts about the cornetto cone:
- Originated in northern Italian cities like Milan and Turin
- Made from a wafer-like batter baked into a thin, crispy cone
- Hollow, horn-like shape perfect for holding ice cream
- Crunchy, slightly sweet taste complements rich gelato
- Introduced to the world in the late 1950s by Italian company Algida
- Mass manufacturing made cornetto the most ubiquitous Italian cone worldwide
- Recognizable brown wavy edge and pointed tip
The cornetto is beloved for its satisfying crunch and ability to support heaping scoops of decadent gelato without getting soggy. While similar versions existed earlier, it was the Carlo Gancia Company’s creation of the first industrial cornetto machine in 1939 that led to the modern mass-produced cornetto.
The iconic treat was popularized globally when Italian ice cream company Algida began exporting them in the late 50s and 60s. The image of creamy gelato overflowing from the tip of a cornetto cone became intimately associated with Italian ice cream the world over.
Regional Variations
There are some regional differences in cornetto cones across Italy:
- Piemonte – Smaller, often with a dark chocolate coating on the inside tip
- Lombardia – Lighter, larger size becoming the modern standard
- Emilia-Romagna – Thinner, crisper wafer recipe
- Veneto – Taller shape, sometimes called “cornetti alti”
Filled Cornetti
Filled cornetti with ice cream inside the cone rather than on top are also popular variations. Some examples are:
- Cassata – Filled with cassata or other Sicilian ice cream
- Stracciatella – Chocolate chip ice cream inside
- Pistachio – Pistachio nut gelato filling
Brioscia
Brioscia is the term for an Italian ice cream cone made from brioche pastry dough. Brioscia cones have a light bread-like flavor and fluffy, cake-like texture.
Key facts about the brioscia cone:
- Popular in central and southern Italy
- Made from rich egg and butter enriched brioche dough
- Shaped into a cone using special irons and baked until golden
- Wider, softer, and shorter than a cornetto
- Sweet, eggy, buttery flavor pairs perfectly with creamy gelato
Brioscia cones are predominant in warmer southern regions where a thicker, softer cone is preferred. The rich brioche dough bakes into a soft, cake-like shell compared to the crunchy cornetto.
Brioscia was traditionally shaped by hand but specially grooved irons are now used to fold and shape the dough into cones for easy mass production. Cones are baked until the outside takes on a polished golden-brown sheen.
Regional Variations
Regional brioscia variations include:
- Sicily – Often larger with a thick, bread-like interior
- Naples – babà flavor added such as rum or limoncello
- Puglia – Smaller sized, sometimes with an almond flavor
- Rome – Wider shape closer to a cup than a cone
Filled Brioscia
Like cornetto, brioscia cones can also be filled with gelato flavors such as:
- Cassata – Filled with traditional Sicilian cassata
- Zabaione – Creamy custard-like zabaione filling
- Amarena – Italian sour cherry sorbet filling
Pazzo
Pazzo refers to a waffle cone variation popular in Sicily and parts of southern Italy. Pazzo means “crazy” or “mad” in Italian referring to the cone’s wild, irregular texture.
Key facts about the pazzo cone:
- Originates from Sicily but found across southern Italy
- Made from a yeast-leavened waffle batter
- Cooked in a specialty grooved iron to form the honeycomb pattern
- Light, crispy, and slightly chewy texture
- Often served warm or freshly toasted before adding ice cream
Pazzo cones have a delightfully crisp exterior that gradually softens nearer the center, allowing its distinctive honeycomb pockets to capture melted gelato. The taste is a balance of crispy edges and chewy, tender interior.
The wild honeycomb look comes from cooking the batter in a specialty iron between hot plates. Pazzo irons have deeper, irregular grooves compared to traditional waffle patterns.
Regional Varieties
Local pazzo variations include:
- Palermo – Smaller with larger air pockets
- Catania – Made with citrus zest in the batter
- Trapani – Often served warm, sometimes sprinkled with granulated sugar
Creative Shapes
The freeform pazzo irons also lend themselves to creative cone shapes:
- Round pazzo – Shaped into cannoli-like tubes
- Pazzo bowl – Molded into a wafer bowl for sundaes
- Pazzo cup – Small crispy wafer vessel for single scoops
Cialda
Cialda refers to wafer cones made from rolling thin, crispy Italian wafer cookies into a cone shape while warm.
Fun facts about cialda cones:
- Originates from Rome and central Italian regions
- Made from wafer sheets baked with sugar and vanilla
- Rolled into a cone shape while still warm and pliable
- Delicate, crunchy, slightly sweet wafer taste
- Traditional in Italian cafes and Old World gelaterias
The round wafer cookies used to form cialda cones are called cialde, an Italian word meaning wafer or waffle. Cialde are baked until ultra-thin and crispy.
While still warm, cialde cookies are quickly rolled into cones and set to harden. The fast reaction time requires deft hands to shape the delicate wafers before they cool and become brittle.
Regional Varieties
Cialda cone styles vary across central Italian provinces including:
- Rome – Wider, shorter shape and extra crunchy
- Abruzzo – Tall, narrow shape for larger scoops
- Florence – Often flavored with almonds
- Emilia-Romagna – Darker baked wafer color
Creative Applications
The ultra-crisp wafers also work beautifully for:
- Cialda cannoli tubes
- Cialda cups for single gelato servings
- Cialda biscuits as a crunchy base for sundaes
Cuccia
Cuccia is a specialty cone variety found in Sicilian gelaterias made from sweet pastry strips spiraled into a cone shape.
Fun facts about cuccia cones:
- Originates from Sicily
- Made from thin sheets of sweet dough
- Pastry strips are rolled into spirals
- Formed into a cone shape and baked until crispy
- Flaky, lightly sweet crispy cone shows pastry layers
- Considered the traditional Sicilian ice cream cone
The pastry dough is made from wheat flour, sugar, butter, eggs and a touch of marsala wine. Thin sheets are cut into strips, wound into spirals, set into cone molds, then baked.
Cuccia have a lightly sweet, delicate crunchy texture with visible layers from the pastry strips. The crisp shell provides a satisfying contrast to rich, creamy Sicilian gelato.
Unique to Sicily
Cuccia cones are unique to Sicilian gelato stands. Popular flavors served in cuccia include:
- Cassata – With candied fruit and marzipan
- Cannoli – Ricotta, chocolate chips, candied peel
- Spagnola – Cinnamon and lemon zest
- Amarena – Tart cherry and dark chocolate
Creative Shapes
The pastry strips can also be shaped into:
- Cuccia cups for single servings
- Pastry biscuits for gelato bases
- Edible bowls for ice cream sundaes
Comparison of Major Italian Ice Cream Cones
| Cone Type | Region | Composition | Texture | Flavor |
|---|---|---|---|---|
| Cornetto | Northern Italy | Crispy wafer batter | Crunchy, brittle | Neutral, slightly sweet |
| Brioscia | Central & Southern Italy | Sweet brioche dough | Soft, cakey | Sweet, buttery, eggy |
| Pazzo | Sicily | Waffle cone batter | Crispy exterior, chewy interior | Neutral |
| Cialda | Central Italy | Thin rolled wafer cookies | Ultra-crispy, crumbly | Sweet, vanilla |
| Cuccia | Sicily | Sweet pastry strips | Flaky, crispy | Lightly sweet, rich |
While Italian ice cream cones go by different names, they all provide a satisfying crispy, edible vessel for delivering creamy, decadent gelato. Choosing between a crunchier cornetto, breadier brioscia, crisper pazzo or flakier cuccia comes down to personal preference.
No matter what you call it – cornetto, brioscia, cialda – nothing beats the joy of walking down a sunny Italian street enjoying delicious gelato served from these classic Italian cones!