Top Ge­la­te­rias

Our picks for the most au­then­tic and de­li­cious gelato in town

Where Rome - - Front Page -


Known as the “ice cream fairy,” Maria Ag­nese Spag­n­uolo, owner of FATAMORGANA, is known for whip­ping up quirky yet de­li­cious con­coc­tions at her lab­o­ra­tory in the heart of Rome. Those with an ad­ven­tur­ous palate will en­joy Ken­tucky (choco­late and to­bacco), toasted al­mond and car­damom, and black rice and rose­wa­ter, among count­less other fla­vors. Spag­n­uolo also of­fers ve­gan and gluten-free op­tions. Via Roma Lib­era, 11.


Ask any Ro­man where to go for gelato, and chances are they’ll say GIOLITTI. Opened in 1890, Giolitti is con­sid­ered Rome’s first gela­te­ria and is a fa­vorite with both tourists and lo­cals. Giolitti’s suc­cess lies in its old-fash­ioned charm (wait­ers don bow ties and crys­tal chan­de­liers adorn the ceil­ing) as well as its ex­pertly crafted gelato. Try Ba­cio (hazel­nut and choco­late). Via degli Uf­fici del Vi­cario, 40.


Some­times lo­ca­tion says it all. In one of the most glo­ri­ous squares in the city, where the well heeled come to see and be seen, you can find his­toric VITTI IN LUCINA. The Vitti fam­ily has been pre­par­ing gelato since 1800, and Ono­rio Vitti now con­tin­ues this tra­di­tion with all of the at­ten­tion to de­tail and ar­ti­sanal savoir-faire that his fam­ily is fa­mous for. The place is loved by Ro­mans and tourists alike and is also a well-known pas­tic­ce­ria. Pi­azza San Lorenzo in Lucina, 33.


Con­ve­niently lo­cated a short walk from Pi­azza Navona, GELA­TE­RIA DEL TEATRO uses high- qual­ity in­gre­di­ents like Avola al­monds from Si­cily and lemons from the Amalfi Coast. Their se­lec­tion boasts over 40 fla­vors, from tra­di­tional to ec­cen­tric. Choose from clas­sic fla­vors like straw­berry or cof­fee, or try dark choco­late in­fused with Nero D’Avola wine or their de­light­ful ri­cotta and cherry combo. Via di San Si­mone, 70.


Fea­tured in the 2010 film "Eat, Pray, Love," SAN CRISPINO’s gelato ren­dered Ju­lia Roberts’ char­ac­ter speech­less, and it just may do the same to you. The gela­te­ria of­fers a wide range of cream-based fla­vors (think hazel­nut, honey, or nougat) as well as fruit sor­bets like blackberry, fig, and blood or­ange. Don’t leave Rome with­out sam­pling their sig­na­ture gin­ger-and- cin­na­mon gelato. Pi­azza della Mad­dalena, 3.


Skip the tourist traps around the Vat­i­can and make a bee­line for GELA­TE­RIA DEI GRACCHI. At the helm is gelato mas­ter Al­berto Manas­sei, whose fla­vor se­lec­tion faith­fully fol­lows the sea­sons. Sam­ple Manas­sei’s choco­late­and-rum fla­vor, con­cocted with pure fon­dant, or his ap­ple and mint cre­ation. Our top pick? Dreamy pis­ta­chio gelato made with toasted Bronte nuts from the slopes

of Mount Etna. Via dei Gracchi, 272.


The phi­los­o­phy of GROM, a pop­u­lar gela­te­ria from Torino, is to com­bine ar­ti­sanal gelato-mak­ing tech­niques with the high­est qual­ity in­gre­di­ents, sourced from around the world. Venezue­lan choco­late, Gu­atemalan cof­fee, Si­cil­ian al­monds, Chilean wal­nuts, Sri Lankan cin­na­mon, and Hi­malayan pink salt are just a few of the ex­otic in­gre­di­ents that go into the gelato, not to men­tion the long list of lo­cal fresh fruits used for sor­bet, vary­ing by the sea­son. Via della Mad­dalena, 30a.

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