The seventh edition of the contest called by has just ended Gastronauta is Milano Golosa: 44,766 votes to decree the best ice cream parlors in Italy. The users themselves report their favorite Italian ice cream parlors and then vote for them to create the ranking.
To win the title of best ice cream shop of 2019 with 6,605 votes is theAntica Gelateria Strati of Siderno, which carries on its tradition since 1957. In second place is the ice cream parlor Grandma Duck of Cantù, with 6,363 preferences, and in third place the Popular Bar of Bitonto with 1,565 votes. The winner will be awarded during Milano Golosa, from 12 to 14 October at the Palazzo del Ghiaccio in Milan.
In the gallery above, the 10 best ice cream parlors around Italy.
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.
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 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.
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 storeto 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.
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.
Typical trattorias, restaurants overlooking the sea and shops where you can buy some gastronomic souvenirs on the Conero and surroundings
The long flat line of the Adriatic coast suddenly stops due to the reaching of a green mountain on the sea. It is the Conero, which contains in a limited space the most beautiful things the Marche has to offer: the blue sea and a green natural park, ancient villages and rolling hills, harbors, churches and castles, vineyards and crops alongside the urban charm of the capital , Ancona: the same name of the city, which in Greek means "elbow", refers to the shape of the promontory on which it stands.
So on the table at the restaurant you can taste land and sea specialties: brodetto and stocco all'anconetana, vincisgrassi, crescia and salami, potacchio meat is part of a centuries-old tradition that brings together the flavors of a rich and generous territory. And then fresh fish and seafood: you should definitely try the moscioli, the prized wild mussels from Portonovo. All this gives life to a rich and diversified offer: the ancient dishes and the innovative proposals can be tasted in the “pieds dans l´eau” restaurants directly on the beach, in the country trattorias or in the farmhouses on the soft hills. Not forgetting a delicious souvenir to take home.
A nineteenth-century fortress set to guard a white pebble beach. An elegant terrace overlooking the sea where you can taste, in the summer, the specialties of the Marche cuisine and the creative ones, refined dishes made by combining the flavors given by the sea, and not only. Moscioli, cuttlefish, squid, mullet … but also vegetables and meat from the Marche region. Perfect for a classy evening.
Hotel Fortino Napoleonico – Via Poggio – Portonovo (AN)
The windows of the dining room open onto a spectacular view of the Adriatic, framed by a dynamic and creative fragrant menu of sea, but which leaves room for the classics, such as boiled sea bass, turbot and prawns with traditional sauces and vegetables .
Via la Torre 1, 60026 Numana (AN)
Directly on the beach: behind the green of the Conero, in front of the blue of the sea. Between one bathroom and another, at the bar you can enjoy snacks and aperitifs, while the restaurant conquers with its seafood dishes made strictly in-house, according to tradition: spaghetti with wild mosciolo, moscioli al gratìn, mixed grill, frying mixed and also boiled fish accompanied by homemade mayonnaise.
Emilia Restaurant – Portonovo Bay, 60129 Ancona
The terrine of potatoes, clams and sausage; eggplant and cod parmigiana; tagliatelle with moscioli or ragu: these are just some of the many land and sea specialties that can be tasted in a place that is suspended between "land and sea". From the terrace the view goes all around and, in summer, beauty is part of the menu. Pasta, bread and desserts are homemade.
Trattoria Mafalda – Hamlet Poggio, Via Fulcinese, 72 / B – Ancona
Not only sea: "the Return" and the earth cuisine
An evening on a farm with a restaurant that focuses on stuffed pasta made by hand and stretched out with a rolling pin according to tradition. Here you eat meat, thanks to the breeding of cattle and chickens conducted organically. Among the main dishes, try stew, tripe, coratella and chicken "in potacchio". Vegetables also come from the farm. We eat outside in the garden for seventy covers.
Agriturismo Il Ritorno – Via Piani d’Aspio 12, Sirolo (AN).
Wine and gourmet shopping
The Moncaro cellar
From Camerano, on the Conero route that leads to Sirolo and Numana, you can stop at the Conero red wines atelier, produced in the Park area. The old cellar houses the internationally awarded wines and there is an assortment of local artisanal pasta, honeys, jams and organic pickles, as well as the Marche cold cuts (Fabriano Dop and Ciauscolo). Cellar visits are by appointment as well as guided tastings.
Cantina Moncaro, Via Direttissima del Conero, 31, 60021 Camerano (AN)
Fattoria Le Terrazze
Do you want to load good before leaving? Here you can buy typical Marche products, extra virgin olive oil and above all wine: in addition to the Rosso Conero DOC that will have won you over during the holiday, the IGT Marche and other specialties.
Fattoria Le Terrazze – Via Musone, 4 – Numana AN
Street Food and Take away in the city
At the kiosk of Morena
In Ancona it is an institution. One of the last authentic seafood kiosks. Moscioli, crocette, snails and oysters, fresh fish and stockfish, anchovies, canestrelli and fasolari, all cooked as tradition commands and served at the counter. The food is tasted on the spot, genuine street food, everything tastes and no frills.
At the kiosk of Morena – Corso G. Mazzini 65 60100 Ancona
Goodness of the Marche
In the heart of the historic center of Ancona there is a place that is both gastronomy and restaurant, ideal for savoring local products, as if to treat yourself to a delicious souvenir to take home, for a complete lunch or an aperitif. Cheeses, cured meats, preserves, jams, homemade specialties are the protagonists along with the best regional wines.
Goodness of the Marche – Giuseppe Mazzini, 96 – 60121 Ancona