Paciugo is a wonderfully indulgent Ligurian ice cream sundae combining Fiordilatte (or high-quality vanilla) and chocolate gelato with fresh chopped berries, amarena cherries, a cloud of whipped cream, crunchy amaretti and a dusting of cocoa. It’s simple to assemble, visually stunning and the ideal treat for warm days — though it’s delightful any time of year.
If you want a quick dessert that feels extravagant without much effort, Paciugo is perfect. It was invented in the 1940s by Lina Repetto, owner of Caffè Excelsior in Portofino, Liguria, and has since become a regional classic. The name paciugo means “mess” in the Ligurian dialect, a playful nod to the delicious jumble of gelato, fruit and cream piled together.
Fortunately, it’s very easy to recreate at home. Fiordilatte is a milk-based gelato that can be hard to find outside Italy; substitute a good-quality vanilla ice cream if necessary. Use the best gelato or ice cream you can find for the best results.
Ingredient notes
- Amarena cherries – Fabbri Amarena cherries are ideal for this recipe; if you can’t find them, a good maraschino cherry will work in a pinch.
- Mixed fresh berries – cherries, blueberries and strawberries work well together for flavor and texture, but use whatever fresh berries you prefer.
- Gelato or ice cream – traditionally Fiordilatte and chocolate gelato are used. If Fiordilatte isn’t available, choose a high-quality vanilla and a good chocolate ice cream. The vanilla + chocolate pairing is classic here.
- Amaretti cookies – use crunchy amaretti rather than the soft variety for the desired contrast.
More Italian frozen desserts to try
Italian Desserts
Sicilian Pistachio Granita
Italian Desserts
Amarena Cherry Chocolate Ice Cream
Italian Desserts
Granita al Caffè con Panna (Coffee Granita)
Italian Desserts
Italian Ice Cream Sandwiches (Gelato Biscotto)
If you make this Paciugo ice cream sundae or try any other recipe from the blog, please rate it and leave a comment to share how it turned out — feedback is always welcome.
Step By Step Photos Above
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Paciugo (Ligurian Ice Cream Sundae)
By Emily
Ingredients
- 1 cup (100g) mixed berries (we used blueberries, strawberries, cherries)
- Amarena cherries (about 6 cherries plus some syrup)
- 1 scoop vanilla or Fiordilatte ice cream good quality
- 1 scoop chocolate ice cream good quality
- Heavy cream (double cream) 2–3 tablespoons once whipped
- 1–2 amaretti cookies (crunchy, not soft)
- 1–2 pinches cocoa powder
Instructions
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Chop the berries and place them in a wide cocktail glass or bowl. Spoon over 3–4 amarena cherries and a little of the syrup from the jar.
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Top the berries with one scoop of vanilla (or Fiordilatte) and one scoop of chocolate ice cream. Add extra scoops if you prefer a larger portion.
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Add a generous dollop of whipped cream, finish with 1–2 amarena cherries and a drizzle of the cherry syrup. Crumble over 1–2 crunchy amaretti cookies and dust lightly with cocoa powder.
Notes
- Use the best quality gelato or ice cream you can find for the most authentic flavour.
- If available, use Fabbri Amarena cherries; Luxardo maraschino cherries are a good alternative.
Helpful Info for All Recipes
- Extra virgin olive oil is used in most recipes unless stated otherwise.
- For canned or jarred tomatoes, preferred brands are Cirio or Mutti for consistent flavour.
- Vegetables are assumed to be medium-sized unless noted.
- All recipes are tested using a fan (convection) oven unless specified.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.