Pinguino is the chocolate-covered gelato on a stick invented at Gelateria Pepino on Piazza Carignano in 1939. Italy's original gelato-on-a-stick, the wrapper printed with a small penguin.

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.

Where to eat Pinguino in Turin

1 editor pick for Pinguino in Turin, ranked by editorial score. All Turin signature dishes · Pinguino across every city.

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Make it at home

Serves 86 hrIntermediate

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

  1. Line a tray with parchment; scoop and shape the slightly softened gelato into 8 small ovals or rectangles around the lolly sticks.
  2. Freeze the shaped gelato sticks for 4 hours until solid.
  3. Melt the chocolate with the cocoa butter or oil over a bain-marie to 38 C; transfer to a tall narrow glass.
  4. Working quickly, dip each frozen gelato stick into the chocolate to coat, hold for a few seconds to set, then place on the parchment.
  5. Sprinkle a tiny pinch of sea salt on each if you like; refreeze 1 hour before serving.

Editor tip. 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.

Common allergens: Milk, Soy (chocolate).