Artisans, attentive to intolerances and gourmet, Rome's ice cream parlors are a fresh discovery based on fruit, creams and savory flavors. Here's where to go for a really good ice cream
When the temperature rises, the craving for ice cream shoots forcefully and you can't help but listen to it. However, it is difficult to navigate in Rome, a city where ice-cream parlors in recent years have more or less opened up to the rhythm of electronic cigarette shops. Among historic ice-cream parlors, brands that have established themselves as synonymous with good products and small artisan businesses that work well, here is a small guide to find the tastiest cone and satisfy the freshest summer desire.
Mirage
Finally a woman, Maria Agnese Spagnuolo, at the head of an ice cream parlor that has conquered Rome with good reason: seven sales points, a few tastes but simple, with a few peaks of creativity like Baklava and great warhorses like the cheesecake taste and the Kiss of the prince (kiss and hazelnut) together). Some might complain that ice creams are not large, but to make up for it, the taste gains, along with the quality of the strictly natural raw material. The wafer used for cones is also very good.
Ice cream shop of the Gracchi
Everything starts in via dei Gracchi, even if we then report the openings of viale Regina Margherita, via di Ripetta and via San Pantaleo. Soul of this ice cream shop is Alberto Manassei, master ice cream maker who loves simple but well made things. Few peaks of creativity, therefore, but solid foundations for an ice cream that does not leave disappointed. Attention to the colors for the intolerant: white with milk, blue without, yellow with eggs. Don't miss the Bronte pistachio (there are those who think it is the best in the city), but also the gianduia with whole hazelnuts has its say.
Claudio Torcè
Claudio Torcè puts the name and even the face on it. On the other hand he is recognized as one of the Capitoline ice cream artists, as well as a teacher of other colleagues scattered around the streets of the capital. The most suitable place to taste his creations is via dell'Aeronautica, in Laurentina area, where the main laboratory is located, from which the tastes for the sales point of avenue Aventino. Resized after opening 8 stores (declared in an interview with Gambero Rosso that "ice cream cannot be replicated indefinitely"), Torcè has just faced an important restyling, both of the logo and of the contents and in particular of the ice cream, who had to rebalance to respond to his choice of field to replace sugar with fructose and milk and cream only with highly digestible products, to meet everyone.
La Gourmandise
We are in the Monteverde area, neighborhood that reserves not a few gastronomic goodies. Among these the ice cream of this Pesaro moved to Rome, Dario Benelli, who likes to invent innovative tastes and makes intelligent use of spices like saffron, fennel or nutmeg, to give an original and classic touch at the same time. To meet the intolerant, goat's milk is used or alternatively there are tastes without milk, and most tastes are gluten free.
Snow of Milk
The novelty is that it has opened the second store to Prati, near Piazza Cavour, while the headquarters a stone's throw from Maxxi remains a reference point for those wishing to combine art and food. The craftsmanship and the refinement of the ingredients, possibly certified organic, Dop and Igp, unrefined sugars, but also the water of the sorbets that comes from the mountains. The ice cream that bears the name of the ice cream shop, Neve di Latte, is basically a fiordilatte with a strong presence of vanilla.
Tedesco and Hauser
She is the German, but he is Roman, who evidently hid a destiny in the surname. Together they created a small neighborhood in via di Santa Maria Ausiliatrice, not far from the Happio shopping center. Teutonic rigor in the search for the raw material and in the balance of the ice creams, among which we highlight the salted pistachio, the hazelnut of Viterbo, the ginger. The used pod is also excellent.
Otaleg!
For those who did not understand it, the name is ice cream written backwards, but it is perhaps the only strangeness of this solid ice cream parlor that recently closed the original lab in Viale dei Colli Portuensi to focus on Marco Radicioni's second creature , the one of piazza San Cosimato. Even if the laboratory has shrunk, the ambitions to produce high quality ice cream have not been reduced at all and Marco Radicioni it is confirmed a "nerd" of ice cream, which does not use semi-finished products, but starts from the raw raw material to make it become ice cream or sorbet.
Punto Gelato & The Taste Gelato
Two names, a single ice cream maker that quickly won the hearts of Roman gourmets. His name is Günther Rohregger and it comes from Bolzano, as well as the water that it uses for its sorbets comes strictly from the Dolomites (Acqua Plose), as well as its raw materials are selected in order to always have fresh products, without taking anything away from the seasonality. The main selling point is its own behind the Pantheon, in piazza Sant’Eustachio, but you can also find his ice creams in via dei due Macelli and via dei Pettinari.
At the Seventh Frost
He has just completed twenty years of activity, but he always remains one reference point for the Delle Vittorie district in which it is located. The ice cream of Mirella Fiumanò in very difficult times he already preached about craftsmanship and the search for raw materials. The selection is still strong and often falls on small producers, from the hazelnuts of Viterbo, to the lemons "Verdelli Siciliani". In sorbets there is at least 40% of fresh fruit and the seasonality of the product is followed as much as possible.
Strawberry Fields – artisanal ice cream parlor
With its two stores, in via Tor de ’Schiavi and in Colli Aniene, Geppy Sferra can be defined as a frontier ice cream artisan. Proud of his periphery, he makes the culture of ice cream at 360 °, starting from elementary and middle schools, where he goes to teach how to make a good artisan product, without leaving ethics at home. Its raw materials are possibly organic and seasonal, the percentage of fruit in very high sorbets, cocoa comes from fair and solidarity agriculture. In short, a good ice cream in every sense. Last but not least, in the store on via Tor de 'Schiavi Geppy has recently launched the novelty of the bistro-ice cream, where savory dishes are served in which the flavors of ice cream at the counter are used: unsalted ingredients that nevertheless go against the other elements of the plate in an up and down of tastes, textures and temperatures.
This recipe has already been read 246 times!