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Ice cream shops in Rome: cone or cup in 10 top addresses – Italian Cuisine

Ice cream shops in Rome: cone or cup in 10 top addresses

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

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.


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.

all you need to know to prepare them at the top – Italian Cuisine

all you need to know to prepare them at the top

They are made in U.S.A., but now they are also very popular with us. Of course, we had already explained the basic technique for preparing them. But that's not enough. Let's find out more about this must of the kitchen with stars & stripes. And above all: let's learn how to do it the perfect pancake!

The ingredients basic are the same as for the crêpes dough, but in reality it changes everything: the thin and ample ones, thick and fluffy the others, the consistency makes the taste completely different. The pancakes are high because there is inside the baking powder and / or baking soda (an irreplaceable ally in the kitchen). Another pair of sleeves are the blini, of Russian origin, which if they are more like American fritters rather than French wafers, have different ingredients for the dough, and in particular they use buckwheat.

In reality pancake variants are found a little in the kitchen of half the world, from Norway to Indonesia to Uganda. And certainly at least since the times of Ancient Greece. Indeed, it seems that from the archeology news of prehistoric pancakes

Pancakes today they are no longer just breakfast. A little because the taste of "breakfast all day", that is breakfast at any time of the day, makes things worse, especially in summer. And then the merit is that they are a simple, tasty and truly versatile recipe. So, of course, the pancakes remain early morning classics, like those with fruit and honey, but also abounds savory versions, which can also be used as an aperitif / appetizer – see mini pancakes with cabbage, cream and salmon roe, or like a real one main course – for example those with asparagus. Obviously then there is the dessert: pancakes with wild berry sauce or dried fruit compote?

Before switching to the main dish, that is the perfect pancake recipe, a couple of curiosity. Did you know that in England it is traditional to stuff oneself with pancakes on Shrove Tuesday, before the beginning of Lent? In fact, it's called … Pancake Day! Which actually falls twice a year: the other date is the 26 September (but January 28th is the party for those with blueberries !!!). North American tradition wants them to be enjoyed with it maple syrup, which was originally a drink prepared by the Algonquin Indians. The first pancake recipe as we know them today appeared in a 15th-century English cookbook.

And now: of course the challenge to churn out the best pancake in America it is always open and the supreme judgment of what the perfect recipe is is an eternal object of opposition. We found it. Research is counted in years, not hours … Here it is for you. The pancake is just perfect, because the simplicity of the recipe it's moving! The doses are for about 8 pancakes; the unit of measurement is US.

The perfect pancake

3 cups of flour
2.5 teaspoons of baking powder
1/2 teaspoon of salt
2 tablespoons of sugar
2.5 cups of milk
2 eggs
85 grams of butter (at room temperature)

Mix all the dry ingredients: flour, baking powder, salt, sugar. Separately, mix all the wet ingredients (milk, eggs, butter) to the point where the batter is nice and smooth. Keep the dry separated from the wet will ensure the softness of the pancake. Combine the two preparations and cook each pancake for 2 minutes on each side in a non-stick frying pan with a little butter. Each pancake is prepared with about a quarter cup of dough.

Et voila! Of course they exist alternatives for those who do not want or can eat milk rather than white flour? Galore!!! Cow's milk it can be substituted with great taste with that of goat. Or with a vegetable, for example the excellent one coconut milk. For the flour you can indulge – try first those of ancient grains, which are much more nutritious, or – at least in part – that of oats or the same buckwheat. For the egg can be used only egg whites, which are super-protein, with zero calories and represent the part of the egg that is best cooked (while the yolk would prefer to eat it raw). Of course, every variant of ingredients it also changes the taste pancake, but don't be shy about trying different recipes!

Carola Traverso Saibante
June 2019


Our top 25 cheeses recipes – Italian Cuisine

Our top 25 cheeses recipes

Cheeses can be a second course, an ingredient that enriches the simplest first courses or the ideal comfort food to whet the appetite of diners. But to consider them foods that live only on these occasions would be a misunderstanding. The power of cheeses is in fact to allow us to build creative and balanced dishes around their delicacy. To add tasty and risky notes to the simplest preparations or rediscover the note of creaminess that was escaping us. Before discovering the recipes that we propose to get to know them better and enjoy them every day, here are some tasty ideas to try immediately.

To fry

Does fried make everything better? Yes, we confirm. Even when it comes to cheese. To test it, try breading and frying mozzarella, sweet pecorino, provola and caciocavallo. You will discover its most sinful and racy soul, perhaps at the aperitif time in front of a good glass of wine.

To grill

The grill was prepared with passion and has cooked sausages, ribs and skewers to perfection. But stop everyone: why don't we let our cheeses of the heart pass before we let it go out? To prevent them from melting and burning, it is optimal to take advantage of the time when the heat is more delicate so that they melt more slowly and gently. Hard or semi-hard cheeses are perfect for grilling. Semi-aged pecorino, provolone, caciocavallo, caciotta, but also tomini, caprini and bitto. The extra idea? If you want to melt even more delicate cheeses, protect them with a delicious slice of toasted bread!

In the gallery above, 25 of our best cheeses based recipes


Rice with turnip tops and stracciatella


Risotto with eggplant and first salt


Omelette and goat cheese millefeuille


Sole rolls with ricotta and aubergines


Zucchini with yellow date tomatoes and first salt


Muffins with taleggio heart


Feta cheesecake and cherry tomatoes


Spaghetti with radicchio, prawns and burrata


Puff pastry cake, chard and goat cheese


Green beans and coconut mozzarella mousse


Roasted vegetables and taleggio mousse


Crushed with Tropea onions and gorgonzola


Chicken and ricotta croquettes


Bread broth risotto, broad beans, pecorino cheese and sausage


Fried brie with raspberry vinegar onions


Bruschetta di ’nduja and provola


Salted gaufres with goat cheese


Gorgonzola crepes roll


Donut of speck strudel, broccoli and Gruyère


Whole grain pappardelle, ricotta, artichokes and pumpkin


Aromatic millet burger and first salt


Risotto with buffalo mozzarella and pizzaiola

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