How to Find the BEST Gelato in Italy

As my husband and I are both Italian, we are foodie’s at heart and passionate about Italian food. On our small group journeys we love to share with our guests what we believe is a very important part of our culture: from cooking classes, visiting local producers, to sharing with you what to eat in different regions of Italy and of course how to find the best gelato in Italy.

As with most things in Italy, when it comes to gelato, quality is EVERYTHING. Italians are masters of food and are very particular in the way things are done. Just because you’re eating gelato in Italy doesn’t automatically mean it’s even any good. That said, you can find gelaterie who serve up fresh, handmade, all-natural gelato daily. Did you even know there was such a thing as bad gelato? To save you from a disappointing experience, here are tips on how to spot top quality gelato and how to know when to not indulge.

What is gelato?

For starters, ‘gelato’ is not the Italian word for ‘ice cream’. To create authentic Italian gelato, producers use much less fat in the mixture compared to ice cream, and churn it at a slower speed so that less air gets mixed in. This contributes to a denser texture and more intense flavours. With whole milk and sugar as the key ingredients, an Italian gelato ranks a lot higher in terms of taste and texture. Most standard gelato recipes do not include egg and cream. They are served semi-frozen and are best consumed on the same day as they are made.

Non-dairy gelato is known as Sorbetto and is made up of fruits and water.

Gelato is available in a myriad of flavors. The chocolate or ‘Cioccolato’ is the most preferred  flavor and comes with endless variations from dark chocolate to a chocolate-hazelnut combination. Gelato is not something only tourists indulge in each summer, it’s something Italians eat on a regular basis. Gelato is an inexpensive treat, and you’ll often see locals enjoying a cone during their evening passeggiata.

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You’ll find gelaterie on almost every corner in Italy, but finding one that uses high-quality, fresh ingredients? Well, that’s where the secret lies. If you want to experience some of the best gelato in Italy, you need to know where to go. Don’t worry: Here are my top tips on how: 

1. Containers

The first step to finding top-quality gelato is where many tourists fall victim. Any gelato you’re eating should not be piled up so high that it resembles a mountain. The gelato that is piled high in the display case contains vegetable fats, preservatives, emulsifiers (in order to add more air to the product) and artificial coloring.

Whereas artisan gelato is slow-churned and should be stored in covered, circular containers. Rome food journalist and author Katie Parla adds that the whipped-up mountains might be unsafe as well as lacking in flavour. “Gelato overflowing its bin carries the defect of being above the legal service temperature, creating food safety risks,” she warns. Of course these mounds look pretty, are eye-catching, but keep on moving until you find the right gelateria.

Look for flat metal tins, which may have lids on them. Plastic tubs are a definite no, but metal tubs don’t always guarantee quality on their own. Lids are always a good sign, as it shows the gelato is being carefully kept at the right temperatures – and that the gelateria is respected enough that it doesn’t need to draw in customers with bright colours and fancy decorations. The denser texture of gelato as compared to ice cream also means that flat, metal ‘spades’ are better tools than curved ice cream scoops, so take a look at how the ice cream is being served.

2. Pay attention to color

A quality gelato will never have very vibrant colours, but natural ones. For example, pistacchio should never be green like you might think, but brownish. For berry colours, look for deep, muted reds rather than shocking pink, and lemon should be white rather than yellowy. Banana is one of the best flavors for this test. It should be grey, not bright yellow.

3. Flavors

While certain fruits, like bananas, lemons, and other citrus can be had year-round, often the fruit flavors available in a gelateria are a good indicator of whether the gelato-maker is using fresh, local ingredients. The fruit flavors in the store should match what would be available at the farmer’s markets. A peach-flavored gelato in July is fine, peach in January, not so much.

Seasonal fruit flavours are a good sign, and any quality gelateria will serve fior di panna/latte, the basic ‘plain’ flavour of pure milk or cream (not vanilla). These simple flavours should be served without embellishment like sauces or chocolate chips. Most gelaterias offer free tasting spoonfuls (and if they don’t, get out!) so try the fior di panna – if it’s bland or covered up with added flavours, it’s a sign that the other flavours won’t be up to snuff either.

4. Ingredients

In true artisanal gelato shops the ingredients shouldn’t be a secret. If a list of ingredients isn’t already posted somewhere, the staff should be more than happy to provide that information. Gelato artisans take great care in choosing their ingredients and are proud to display them. Ingredients are often referred to with an echo of vintners discussing terroir (pistachios from Sicily; gianduiotto from Piedmont) and this applies also to ingredients for cooking.

5. Where to buy gelato

You’ll want to look for signs proclaiming gelato fatto in casa (homemade-it’s against Italian law to post a sign saying fatto in casa unless that is the case), produzione propia (our own production), or artigianale (artisan). However, Italy doesn’t regulate how these terms are used, so it can be tough for the uninitiated tourist to distinguish between the truly good stuff and the cheap imitations.

Unfortunately for many travelers, most of the very best gelaterias in Italy go undiscovered by visitors as they are found off the beaten path or in smaller towns, run by those who have dedicated their lives to the art of gelato making. At most of these places, English is not spoken. Although most people working in the service industry in Italy know some basic English words that apply to their business, it’s a good idea for you to learn some vocabulary in Italian so you can order with confidence.

6. How to order gelato

The first thing you will be asked when you order gelato is coppa o cono? cup or cone? Almost all gelaterias will have three or four different sizes of cups, but usually not more than one or two choices of cones. Pay attention to the number of scoops that correspond to each cup or cone size; most gelaterias have a board above the counter with illustrations showing how many scoops you get for each. Why is this important? Because you are expected to choose a different flavor for each scoop! It is rare that Italians ask for the same flavor for more than one scoop.

Gelato Vocabulary:

• gelato– ice cream
• gelateria – ice cream shop
• cono– cone
• coppa– cup
• gusti– flavors (thus 3 gusti=three flavors)
• sorbetto– sorbet or sherbert

A few Gelato Facts

Here are just ten facts about gelato that you ought to know!

• The word “gelato” means “frozen” or “to freeze” in Italian.
• Gelato isn’t actually frozen as we normally know it, and compared to normal ice cream, which is stored at 0 to 5 degrees Fahrenheit, is actually required to be kept at a slightly warmer temperature of 10-15 degrees Fahrenheit.
• Gelato should not be served with an ice cream scoop. It is traditionally served with a spatula (spatula) and there should be one for each flavor on display. This stops cross contamination of flavors and means that the spatulas do not need to be washed after each serving and run the risk of adding drops of water to the gelato.
• Gelato is a very healthy dessert, because while most normal ice cream has anywhere from 10% to 17% milk fat in it, gelato only contains between 3% to 8% milk fat.
• Gelato is denser than ice cream due to its lower air content that comes from the churning process. As a result, a scoop of gelato generally weighs more than a scoop of ice cream. Lesser air also means that the gelato melts in your mouth faster, which results in that creamier and more vibrant taste.
• Gelato traces its roots all the way back to 1565, and its invention is attributed to a Florentine, Bernardo Buontalenti. It is said that he presented his refrigerating method and recipe to Catherine de’ Medici, who then brought it all to France when she became Queen Consort as the wife of King Henry II.
• The first ice cream machine was created by a Sicilian fisherman named Francesco Procopio dei Coltelli in 1686, who was also the first to sell gelato in public. Procopio was summoned to Paris in the same year he started selling gelato, and he opened a café that served gelato, called “Café Procope”. The establishment became one of the most celebrated meeting places among the literary heavyweights in France at the time.
• Despite being around since the 15th century, gelato only really gained popularity in the 1920s to 1930s when the first gelato cart was created in the city of Varese in Northern Italy.

Best gelaterie in Italy’s main cities

I’ve compiled a list of the best places to enjoy gelato in Italy based on three essentials: great service, quality, and prime location. While there are many fantastic options outside the city centers, these picks are great options for most visitors. 

• Gelateria Dondoli (San Gimignano): San Gimignano, a charming hilltop village surrounded by medieval towers, is home to Gelateria Dondoli, a world-champion gelato destination. Gelato Master Sergio prepares freshly daily, creative and delicious flavors like Crema di Santa Fina (a saffron and pine nut cream), Champelmo (a zesty blend of pink grapefruit and sparkling wine),
• Gelateria La Carraia (Florence: Just a stone’s throw from the iconic Ponte Vecchio, this gem uses fresh, local milk to create mouthwatering flavors like pistachio and frutti di bosco (wild berries). Try their ricotta and pear or walnut and fig flavors, then take a stroll over the Ponte Alla Carraia for a true taste of Florence, both in your cone and in the vibrant Oltrarno neighborhood.
• Gelateria dei Neri (Florence) a local favorite, this artisanal gelateria boasts some particularly unusual flavors, like gorgonzola and rice, alongside classics like stracciatella (chocolate-chip), caramel and mango.
• Vivoli (Florence) one of the most famous gelaterie in Florence, makes its gelato fresh, and they won’t sell you anything that they haven’t made that same day. The flavors, which change often, include pear with caramel and chocolate with orange. Just don’t be surprised, given its fame, that is has some of the more-expensive gelato in Florence. The portions aren’t huge, and, like many other artisanal gelaterie, they’ll refuse to give you anything but a cup (cones distract from the gelato flavor).
• Gelateria da Nico (Venice): In Venice, Gelateria da Nico is famous for its decadent Gianduiotto gelato, made from a heavenly mix of chocolate and hazelnuts. Inspired by the historical Gianduja confection, this gelato is rich, creamy, and served with clouds of freshly whipped cream.
• Cremeria Santo Stefano (Bologna): Known for its impeccable gelato scene, Bologna is home to Cremeria Santo Stefano, a chic shop that prides itself on unique, handcrafted flavors like 7-Churches Cream. Pair your gelato with a freshly baked pastry from the shop next door, and then stroll to Piazza Santo Stefano for a true local experience. The dedication to quality here is unparalleled.
• Gelateria Giolitti (Rome): When in Rome, there’s one gelateria that stands out above the rest: Gelateria Giolitti. Opened in 1890, this historic shop near the Tiber River serves some of the city’s best gelato. Choose from a dazzling array of artisanal flavors, and don’t forget to add a generous swirl of panna (whipped cream), a Roman tradition that makes the experience even sweeter.
• Gelateria I Caruso (Rome) remains a local secret. Opened more than 10 years ago, I Caruso is one of those rare true artisanal gelaterias; they make their gelato on site (you can even watch them do it!) from all fresh ingredients. Don’t miss their fondente, a super-creamy dark chocolate, or the fruit gelatos, which burst with flavor. And even if you usually say no to panna (whipped cream), say yes this time: It’s fresh-made, and the zabaglione (marsala wine-flavored) panna is to die for.
• Gelateria Torcè: Rome foodies call Claudio Torcè, the mastermind behind the gelateria the master for his crazy-creative flavors and high-quality, all-organic ingredients. Try his creations out for yourself: gorgonzola with vinegar, ricotta with coconut and chocolate chips, or chili-flavored chocolate? There are more than 100 flavors, so you’ve got choices.
• Ciampini (Rome) is in Rome’s centro storico. If it’s in season, opt for the castagna, a chestnut flavor with bits of chewy chestnut mixed in. If you don’t mind spending two or three times as much, sit at the cafe’s outdoor tables and watch well-heeled Italians strolling by on the lovely Piazza San Lorenzo in Lucina.
• RivaReno (across Italy – Lake Cuomo, Florence, Rome, Milan, Torino, etc.) Thanks to its popularity, Riva Veno’s gelaterie are now found throughout Italy (there are 10 in total, including three in Milan and three in Turin). But its gelato remains top, thanks to the fresh ingredients and the refusal to use hydrogenated fats or artificial preservatives, coloring, or synthetics. Creative flavors include delicious fusions like “Alice” (mascarpone with gianduia sauce) or “Morena” (cream with whole, black cherries and black cherry sauce).
• Il Massimo del Gelato (Milan): Cars double-park and people line up out the door for this gelateria in Milan. The flavors are intense, made from real food, with happy customers raving about everything from the almond to the chocolate with cinnamon and peperoncino. It is a bit off the beaten path, but worth getting there.
• La Boutique del Gelato (Verona): made with real foods and fruits, not from artificial flavors or colorings. Flavors range from traditional to off-the-beaten-path, like khaki fruit or fresh dates. For something even more different, try one of the wine sorbets like moscato, spumante and amarone.
• Alberto Marchetti (Turin) has won lots of prizes for his handmade gelato. It’s all fresh-made (all gelato is served within 24 hours from when it’s made), and flavors range from the traditional (peach, cream, zabaglione) to more-creative (try the bonet, a flavor based on a traditional dessert from Piedmont).
• Gay-Oden (Naples): fresh, high-quality ingredients make for excellent gelato. This beloved establishment is over 100 years old, and has a few storefronts around Naples. The company also makes specialty chocolates, so you can be assured that their cioccolato gelato flavors are wildly delicious.

Conclusion

As you plan your Italian trip, remember that gelato is more than just a treat: it’s an experience. When you travel with us, we love to show you our favorite places. Whether you’re wandering through Venice’s streets or enjoying the sunset in Liguria, the best gelato spots are often tucked away in local neighborhoods, away from the tourist crowds. Don’t be afraid to explore; the most memorable gelato moments often come from unexpected discoveries.

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