Gelateria Pepino ★ 4.5
Gelateria Pepino opened in 1884 on Piazza Carignano in Turin. The Pinguino, chocolate-covered gelato on a stick, was invented at the counter in 1939.
Signature drink: Pinguino (chocolate-covered gelato on a stick)
History
Pepino opened on Piazza Carignano in 1884 and patented Pinguino in 1939: vanilla gelato dipped in a thin layer of dark chocolate, served on a stick. The wrap was once printed with a small penguin, hence the name. The American Eskimo Pie was patented seventeen years earlier in 1922, but Pinguino remains Italy's original take on the form. Pepino still makes Pinguini in the original Piazza Carignano shop today, the wrappers collectible.
Common allergens: Milk, Soy (chocolate)
Make it at home
Ingredients
- 500 ml good-quality vanilla ice cream, slightly softened
- 8 wooden lolly sticks
- 200g dark chocolate (60 to 70 percent cocoa)
- 30g cocoa butter or neutral oil
- Flaky sea salt, pinch (optional)
Method
- Line a tray with parchment; scoop and shape the slightly softened gelato into 8 small ovals or rectangles around the lolly sticks.
- Freeze the shaped gelato sticks for 4 hours until solid.
- Melt the chocolate with the cocoa butter or oil over a bain-marie to 38 C; transfer to a tall narrow glass.
- Working quickly, dip each frozen gelato stick into the chocolate to coat, hold for a few seconds to set, then place on the parchment.
- Sprinkle a tiny pinch of sea salt on each if you like; refreeze 1 hour before serving.
Tip from the editors. The chocolate must be just warm enough to flow but cool enough to set fast on the cold gelato; 38 C is the sweet spot.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat pinguino
More cities are in research. Want pinguino covered somewhere specific? Tell us where you want to eat.