How to find the best gelato in Italy
Who doesn’t love a good ice cream or to be more precise a good gelato? On all my trips to Italy, I make a concerted effort to eat the best gelato in Italy as often as possible. I blame it on research!
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What is gelato?
Gelato is a type of frozen dessert originating from Italy, renowned for its creamy texture and intense flavour. Unlike ice cream, gelato is made with a higher proportion of milk to cream, giving it a denser and smoother consistency. It’s churned slower, incorporating less air, resulting in its rich and velvety texture.
A History of Italian Gelato
There is a bit of confusion about how gelato came to Italy. Some believe it dates back to desserts made from snow and ice in ancient Egypt, Sicily and Rome. The more popular story is that Bernardo Buontalenti, from Florence, served his creation to Catherine de Medici in the 16th century.
By the 17th century, gelato in Italy had become popular and as a result, became more widespread. During the 19th century the real growth happened and the world fell in love with gelato.
What does gelato mean?
The word “gelato” literally translates from Italian to English as “frozen” or “frosty.” In the context of dessert, it simply refers to the Italian style of ice cream.
What is the difference between gelato and ice cream?
Anyone who has been to Italy has undoubtedly had a gelato, but how does real Italian gelato differ from ice cream?
- Gelato is made with more milk and less cream than ice cream. It has much less butterfat at around 7-12%. This means that the gelato is not as solid when it freezes. The “creaminess” is a result of its density.
- It is also served slightly warmer than ice cream so the texture is soft, silky and decadent as it melts in your mouth.
- Gelato is churned less than ice cream so it has less air in it. This helps to intensify the flavour.
- Gelato also essentially falls into 2 groups either cream-based (crema) or fruit-based (sorbetto).
- Cream-based gelato is made with full cream milk, cream and sugar for the basic mix, and then flavours like chocolate, caramel and coffee are added.
- Fruit-based gelato is made from fruit, water and sugar. Naturally, there are no preservatives so they need to be eaten within 48 hours.
How to tell good gelato in Italy
Colour: The easiest way to decide on the quality of Italian gelato is to look at the colour. When a gelateria uses fresh, natural ingredients the colours are much paler. If a pistachio gelato is a lime green colour then there is a very good chance that artificial colouring has been added.
Display: Look at the display. This is something I always do before deciding on what to choose. If the gelato is piled high and looks sculpted it has been whipped to add air. Walk away! Air adds volume and some ice creams can be doubled in size. Good Italian gelato is only allowed a maximum of 10% addition which is why it tastes heavenly.
Seasonal Flavours: Certain fruits, like bananas, are available all year round but other fruit is seasonal. If you are eating a peach in the middle of winter then that should trigger alarm bells. Technically this is not classified as gelato, but rather as sorbetti because there is no milk or cream used in the production. I love the intense flavours like lampone (raspberry), fragola (strawberry), albicocca (apricot), mandarino (mandarin orange), pesca (peach) and limone (lemon).
Quality: Artisanal Italian gelato is made in relatively small batches and should be eaten within a couple of days of being produced.
Spatula or scoop? Gelaterias will use a flat spatula to scoop out the gelato rather than the rounded ice cream scoop.
Best gelato in the world -Gelateria Dondoli – San Gimignano
I was lucky enough to get a taste of the best gelato in San Gimignano made by a master gelato maker. Expect a wide range of flavours, some traditional and some unique innovative creations. Gelateria Dondoli describes itself not as a gelateria, but a laboratory of taste.
Be adventurous and try something different like olive and cheese, white chocolate and pumpkin seeds or gorgonzola and walnut which I loved. I also tried the saffron gelato that was heavenly.
Recommended: From Florence: Day Trip Pisa, Siena & San Gimignano w/Lunch
Best gelato in Rome
Around every corner in Rome you will find a gelateria. These 4 gelaterias serve the best gelato in Rome in my opinion. They are not the only places to try authentic Italian gelato, but it is a good start.
Gelateria Giolitti: One of Rome’s oldest and most famous gelaterias Gelateria Giolitti is an iconic gelateria in Rome, renowned for its rich history and delicious gelato. Established in 1890, the gelato is known for its creamy texture and classic flavours like Stracciatella and Pistachio.
Fatamorgana: What sets Fatamorgana apart is its dedication to innovation, offering a wide range of creative flavours of gelato that cater to various dietary preferences, including vegan and gluten-free options. They have recently opened stores in the USA and are dotted at various locations across the city. I like the one in Trastevere near the Piazza San Cosimato. Try the white chocolate and black garlic or Pecorino cheese with orange peel.
Gelateria del Teatro: I love this gelateria. It’s my number one stop whenever I am in Rome. The website describes the gelateria as a laboratory of taste and I have to agree. They have a camera in the kitchen, so while you are eating your gelato you can watch how the gelato is made. This artisanal gelateria is known for its creative flavours made with high-quality ingredients, such as Ricotta and Sour Cherry, and unique combinations like White Chocolate and Basil. Other flavours that I love are Sage & raspberry, Crème brûlée, Lavender & white peach, Ricotta, fig and almond.
Come il Latte: Renowned for its creamy gelato made with fresh milk from its own dairy farm, Come il Latte offers a variety of flavours, including its signature Crema Come il Latte and Chocolate Orange.
Recommended: Traditional Pizza and Gelato Making Class and Trastevere Guided Food and Wine Tour with 20+ Tasting
Best Gelato in Florence
Florence boasts a diverse array of gelato experiences. On my last visit to Florence, I was lucky enough to book accommodation in the street where the most famous gelateria in Florence is located.
Gelateria dei Neri: is celebrated not only for its traditional gelato flavours but also for its commitment to using high-quality ingredients sourced from local producers. in. It is not far from the Uffizi, so whatever you do make a detour to taste the gelato. This is undoubtedly the best gelateria in Florence. It is a family-run business and they use the finest ingredients available. As a result, the flavours are innovative and moreish. I popped in every day to try a new flavour. Some of my favourites were Chocolate & orange, gorgonzola, fior di late, ricotta & fig, raspberry
Vivoli: Vivoli gelateria was founded in 1929 and is one of the oldest gelaterias in the city. It is near Santa Croce. It is known for its creamy texture and intense flavours. It is popular with locals and tourists so expect to wait in a queue. They only use cups, no cones. Several traditional Florentine frozen desserts are also available. My favourite gelato was pistachio. Try the fruit sorbets, made with seasonal fruit.
La Carraia: La Carraia has been around for 23 years and is famous for the creamy fresh taste of its gelato, The gelato is made several times a day using the freshest ingredients. Flavours range from classics like stracciatella and chocolate to more inventive varieties like After Eight mint and ricotta and pear. Try the specialities: white chocolate with pistachio sauce; cream with orange sauce and dark chocolate.
Recommended: Pizza and Gelato Preparation Class AND Fresh Pasta and Gelato Authentic Cooking Class
Best Gelato in Sorrento
Gelateria Primavera: This is probably the most famous gelateria in Sorrento. When we visited the owner was in the store and very proudly showed us a photograph of him taken with the Pope. On any given day there are more than 80 flavours to choose from. I liked Cream of lemon, croquante, salted caramel, pistachio and cherry.
Best Gelato in Venice
Gelatoteca Suso: Gelatoteca Suso is an elegant gelateria boasting over two dozen enticing flavours, each meticulously crafted for the perfect Instagram moment. An interesting twist on the traditional cheesecake is tarta de queso the famous dessert in an ice cream version with caramel crumble and pomegranate ripple. What about bagigi peanut with salted peanuts and salted caramel? This gelateria is also keen on experimentation with new flavours popping up all the time.
Gelateria Alaska: Nestled in the laid-back neighbourhood of Santa Croce a bit off the main tourist circuit, you will find Gelateria Alaska. It might look a bit kitch but the scoops of gelato are generous and their flavours are bold and interesting. Some of their standard offerings are ginger (zenzero) and more experimental artichoke (carciofi) that you aren’t likely to find anywhere else;
Gelateria Il Doge: Gelateria Il Doge, an award-winning gelato shop, is one of the few gelaterias in Venice where you may find more locals than tourists. With an innovative selection of flavours like Rosemary and Olive Oil alongside timeless classics such as Stracciatella, each scoop offers a tantalizing journey for the taste buds. Try the signature Crema di Doge (candied orange and chocolate) or spicy chocolate with pepper.
Recommended: Venice Street Food Tour with a Local Guide and Tastings
Popular Italian Gelato flavours
Popular Italian gelato flavours vary depending on personal preference and regional specialities, but some timeless classics include:
- Stracciatella: Creamy gelato with fine shavings of chocolate throughout.
- Pistachio: Rich and nutty gelato made with premium pistachios.
- Cioccolato (Chocolate): Indulgent and velvety chocolate gelato.
- Fragola (Strawberry): Refreshing gelato bursting with the sweetness of fresh strawberries
- Limone (Lemon): Tangy and refreshing lemon-flavoured gelato, perfect for hot days.
- Fior di Latte: Classic milk-flavored gelato, known for its simplicity and creamy texture.
- Amarena: Cherry-flavored gelato often featuring whole or chopped Amarena cherries.
- Crema: A custard-like gelato with a rich and velvety texture, perfect for pairing with fruit or pastries.
Gelato University
No really! There is a gelato university in Bologna. I was lucky enough to spend the day there learning more about how to make the perfect gelato. If you find yourself in Boglona, and love gelato as much as I do, then it is worth a visit.
Gelato Tips
- You can ask for a taste of the gelato before buying it. Italians would not normally mix fruit and creamy gelato flavours, but if you have to, as a tourist you will be forgiven.
- Remember that gelato does not have to be sweet. There are many gelateria that make a savoury gelato that can be served as an appetizer or instead of cheese
Life is too short to eat bad gelato in Italy! Search for the best gelato on your travels and discover a new world of pleasures. I can promise that it is worth the effort and you will remember those delicious moments long after your holiday is done.
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