On a warm Saigon day, a scoop of gelato feels like a small hello from Italy.
At Ciao Ciao, “ciao” isn’t just a greeting, it’s answered with a Vietnamese “xin chào” in return. You can feel it through every scoop, every smile behind the counter, and the calm buzz before the doors open.
Ciao Ciao Gelato doesn’t just bring Italian gelato to Vietnam. It builds a small cultural space where food connects people. Every visit feels like more than dessert, it’s a short, quiet pause in the middle of the city.
Before The Doors Open: A Morning At Ciao Ciao
9:30 AM...
... as usual, I stop by Ciao Ciao without any plans, just for a pastry, a drink, and maybe a few hours of work. What I enjoy most here is how it balances calm and warmth: quiet enough to focus, friendly enough for small talk.
The team starts their shift about half an hour before opening — turning on the lights, checking the gelato machines, arranging cones, and cleaning up the space. When the background music begins, the shop fills with an easy, cheerful energy.
I ask one of the staff:
Do you like your job?
“Yes, I do,” she smiles.
What’s your favorite part of the day?
“Letting customers try the gelato,” she says.
That’s when she gets to share the story behind each flavor, where the ingredients come from, what inspired the recipe, and what makes it special.
All staff are trained to know the origin of every ingredient so they can tell those stories with confidence.
"Customers often respond with surprise or curiosity, and seeing that moment of joy is what she enjoys most about her job."
It’s a small reminder: you can’t do this work well unless you really care about it.
The Ingredient Stories
What matters most in creating a perfect scoop of gelato at Ciao Ciao?
The Maestro Gelatiere - the head gelato artisan, explains:
“Beyond mastering Italian technique, selecting ingredients from the world’s finest regions and capturing their authentic essence in every batch are what define Ciao Ciao’s philosophy.”
When asked to describe Ciao Ciao in three words, the answer comes easily: “Diverse - Authentic - Warm.”
And truly, those words say it all:
Because at Ciao Ciao, everything begins with ingredients.
A World Of Flavors, Rooted In Authenticity
Each ingredient is carefully sourced and tested dozens of times before any supplier is approved. Every choice has its reason and its story.
- Pistachio: Instead of using common pistachios from the U.S. or other regions, Ciao Ciao chooses Bronte Pistachios from Sicily, known as the finest in the world. They are hand-picked on rocky hillsides only once every two years and make up less than 1% of global production. Their creamy, naturally sweet, and slightly salty taste gives Ciao Ciao’s Pistachio gelato its signature flavor.
- Dark Chocolate: Ciao Ciao’s most popular flavor uses Manjari 64% Single-Origin Chocolate from Madagascar, a “golden ratio” of cacao content. This chocolate is known for its full-bodied cocoa taste without bitterness, balanced by subtle berry notes distinctive to Madagascar.
- Mango: Instead of local Vietnamese varieties such as Cat Chu or Hoa Loc, Ciao Ciao selects Alphonso Mangoes, the “King of Mangoes,” grown in Western India. Their naturally rich aroma and golden sweetness create the perfect texture and vibrant flavor that make our Mango gelato so refreshing and indulgent.
- Piemonte Hazelnut, Italy: From the foothills of Piemonte, Italy, come the world’s most exquisite hazelnuts, celebrated for their fine aroma and natural buttery oil. Ciao Ciao chooses these premium nuts to achieve a creamy, velvety gelato texture without artificial additives or emulsifiers, staying true to the authentic Italian gelato spirit. Each spoonful reflects the purity and craftsmanship that define timeless Italian dessert artistry.
- Fleur de Sel Salted Caramel: Rather than using common sea salt, Ciao Ciao selects Fleur de Sel, the delicate “flower of salt” that forms as a thin, pure layer on the sea’s surface under ideal conditions. Each crystal is light, crisp, and naturally mineral-rich, offering a refined saltiness that enhances the golden sweetness of caramel. The result is a beautifully balanced indulgence, where smooth caramel meets a gentle whisper of the sea.
When Italy Meets Vietnam: To Create The New “Signature Flavors” Collection
Beyond classic ingredients, Ciao Ciao continues to expand the boundaries of taste through a new collection where international excellence meets Vietnamese inspiration:
- Baileys & California Raisin: Irish cream liqueur blended with sun-dried California raisins, soaked to perfection, creating a rich, sweet, and alluring flavor that evokes cozy European evenings.
- Périgord Winter Truffle, France: One of the rarest ingredients in the world, this black truffle carries deep, earthy aromas and luxurious mushroom notes, transforming each scoop into a truly refined tasting experience.
- Blueberry Greek Yogurt: The refreshing tang of Greek yogurt is harmonized with the gentle sweetness of blueberries, delivering a smooth, light, and elegant flavor, perfect for those who appreciate subtle sophistication.
- Belgian Biscoff Cookie: Inspired by the world-famous caramelized cookie from Belgium, this flavor recreates the warm, toasty sweetness and spiced aroma of Biscoff biscuits, a nostalgic nod to cozy European afternoons.
- Japanese Matcha: Made with Uji Matcha from Kyoto, known for its delicate grassy aroma and mellow sweetness, this ice cream offers a refined balance of gentle bitterness and smooth creaminess, tailored to the Vietnamese palate and tropical climate.
What sets Ciao Ciao apart is the harmony between international craftsmanship and local identity. Alongside premium imported ingredients, the brand dedicates itself to celebrating Vietnamese produce.
Creations such as Ri6 Durian, Young Coconut from Ben Tre, and Vietnamese Robusta Coffee are not mere experiments, they are Ciao Ciao’s statement that local flavors deserve a place on the world’s gelato map, offering a unique character that even traditional Italian gelaterias rarely achieve.
Beyond technique, preparation at Ciao Ciao is treated as a craft, almost a ritual. Each batch is carefully adjusted to match seasonal ingredients, ensuring a well-balanced collection every time.
When you taste a spoon of Pistachio or Hazelnut, you can sense the precision and care behind every nut; when you enjoy Young Coconut or Durian, you rediscover the sweetness of the Mekong Delta.
At Ciao Ciao, ingredients are more than inspiration, they are stories, delicately told through each batch of gelato.
From “Ciao Ciao” To “Xin Chào”
Founded in late 2024, Ciao Ciao follows a philosophy of preserving handmade gelato tradition. Their journey passes vanilla fields in Madagascar, Bronte pistachio groves, and the coconut palms of Ben Tre - where each scoop is the simple joy of carefully made ingredients.
From Ciao Ciao to Xin Chào!
Ciao Ciao not only brings Italian gelato craft to Vietnam, it enriches that craft with Vietnamese creativity: a natural, warm exchange.
That exchange shows itself in two ways:
Tradition preserved: Italian gelato technique is kept intact.
Local values added: From friendly greetings and surprising Vietnamese flavors to approachable presentation, Ciao Ciao has woven itself into local culture.
Each scoop at Ciao Ciao becomes a meaningful cultural and emotional bridge: linking famed ingredient regions with Saigon’s tables, Italian artisans with Vietnamese tasters, European influences with Asian dining habits.
Thanks to that sincere, creative connection, Ciao Ciao is more than a destination, it’s a rediscoverable experience, the reason many customers return time and again.
A Go-To Spot For Gelato Lovers
Ciao Ciao cares about every customer experience. Their guiding rule is to respect the customer’s palate: besides delivering the ingredient’s true flavor in every batch, if something goes wrong and a customer cannot fully enjoy their gelato, Ciao Ciao will do its best to make it right. The brand wants guests to feel sweetness both from the gelato and the team.
Each location has its own character:
- Ciao Ciao Xuân Thủy - “luxury in simplicity”: subtle in experience rather than form. The shop has eight indoor seats and some outdoor chairs on the sidewalk, so people can talk freely, share, interact, and watch passersby. Located in Thảo Điền with a large expat community, it becomes a multicultural meeting point more open than a closed, air-conditioned shop.
- Ciao Ciao Hồ Tùng Mậu - “homey” and refined: two floors with a long communal table and soft sofas. Families and friends linger for hours; office workers meet partners and couples return often.
Ciao Ciao grows slowly but steadily with care, not speed. From its first store at 80C Xuân Thủy to its second at 106 Hồ Tùng Mậu, the brand continues to build connection, community, and consistency.
Each “Xin chào” at Ciao Ciao marks a small beginning, a pause in the city’s rhythm, a shared smile, and a taste that lingers a little longer than expected.
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