When in Italy, gelato is compulsory. If you're heading to the capital this summer, we selected some of the best spots for gelato in Rome. With travel picking up again, you can be sure to hit them up on your next trip.
1. Otaleg!
The name is actually “gelato” spelled backward. Marco Radicioni is recognized as one of Rome's top gelato maestros, with a particular ability to work any ingredient, even savory ones, into exceptional gastronomic gelato as well as classic flavors. Radicioni never uses semi-finished products – he starts from the bare raw material and transforms it into gelato or sorbet. website
Marco Radicioni's Olateg! Chefs often call upon the gelato maestro for "sub zero" collaborations.
2. Stefano Ferrara Gelato Lab
Having already made a name for himself with Pinguino gelato shop, Stefano Ferrara decided to turn over a new leaf. His shop in Zona Bravetta, not far from Villa Doria Pamphilj, has plenty of options to satisfy those seeking gelato that's suitable for intolerances and diets. He uses only raw beet sugar or whole coconut sugar (maximum 10% of the total), no emulsifier, and carob seed flour as the only thickener. He's opening a second location on Via Portuense. website
Formerly known as Pinguino, Stefano Ferrara's gelato is recognized as one of the best in the capital.
3. Torcè
It's impossible to write about gelato in Rome without mentioning Claudio Torcè. To Romans, his name is synonymous with artisanal gelato. He opened his first shop in 2003. Since then, he has foregone white sugar for fructose and highly digestible milk and cream. He uses excellent raw materials and is known for offering variations on the same theme, such as that of chocolate. website
Claudio Torcè, the renowned Roman gelato master
4. Günther Gelato
Günther Rohregger, who hails from Bolzano, won the hearts of Roman foodies rather quickly. His three shops are all located in the historic center, including his laboratory right behind the Pantheon in Piazza Sant’Eustachio. The water he uses comes from the Dolomites (Acqua Plose), a choice that guarantees consistency. He uses quality, seasonal raw materials, resulting in delightful flavorful gelato. website
Gelato genius Günther Rohregger
5. Fatamorgana
With seven locations (plus one on Via Veneto that's temporarily closed), Maria Agnese Spagnuolo has rightfully conquered Rome with her gelaterias. The former theater actress, together with her husband, managed to secure a loan with just two euros in their pockets to open the first gelato parlor. From there a small empire of artisanal gelato was born. Today they have seven outposts, plus a couple in the United States. All the Roman gelato starts from their Palombara Sabina laboratory. They use no thickeners or emulsifiers, but a skillful balance of animal and vegetable proteins to compose consistently fresh and flavorful gelato. website
The gelato of Fatamorgana has conquered the Italian capital.
6. La Gourmandise
Located in the Monteverde neighborhood, La Gourmandise belongs to the Le Marche-born Dario Benelli. He uses Maltese goat milk that's produced in Montelibretti, near Rome. A further differentiation is a post-Covid choice to forego cones altogether. Benelli has a penchant for juxtaposing the classic with originality, and his innovative flavors showcase spices such as saffron, fennel, or nutmeg. website
One of the many flavors made from Maltese goat milk
7. Stefino Lab
Stefano Roccamo, an award-winning Roman gelato-maker, puts forth straightforward gelato that originates in Bologna. Roccamo relocated to the Bolognese hills, where he produces 100% organic gelato in a laboratory. He offers plenty of options for vegans and celiacs, and the cream-based flavors are made with creams with zero km milk. The product is shipped to the capital and finalized by a special machine, with a system that preserves all the organoleptic qualities. website
Stefano Roccamo's award-winning gelato from Bologna
8. Geppy Sferra Gelato d’Essai
The two outposts are located in the Colli Aniene and the Tor de 'Schiavi suburbs of Rome. Before Covid, Geppy Sferra and her team passed through schools to teach the art of gelato. She uses excellent raw materials and the concept is one of a bistro with gelato at its core. website
The gelato pride of the Roman suburbs.
9. Fassi
Fassi warrants a mention for its place in Roman gelato history, which has been an institution in the Esquelino neighborhood for more than 140 years. Today, the young Andrea Fassi, the family's fifth-generation, runs the show. The shop has been “rediscovered” by local foodies, and you're always likely to find a line outside. In addition to cones and bowls, the shop sells gelato prepared as sanpietrini (cobblestone) blocks, an homage to the city, and the pezzi duri, or “hard pieces,” that are frozen and keep well. website
At Fassi, you can choose from a cone, cup, "hard piece" a portion of gelato cake, or a box of Sanpietrini.
10. Gelataria dei Gracchi
It started in Via dei Gracchi in the Prati neighborhood and led to four other outposts. The soul of the gelateria is Alberto Manassei who has already celebrated 20 years in the business. Most of his flavors are straightforward, but all boast a solid foundation for gelato that never disappoints. Most famous for the Bronte pistachio flavor, Gracchi sets a high benchmark for craftsmanship in Rome. The gianduia made with whole hazelnuts is also worth tasting. website
With four outposts, Gelateria dei Gracchi has made local craftsmanship history.
Cover photo: Gelateria Fatamorgana, foto Alberto Blasetti / www.albertoblasetti.com.\
