The 5 best traditional ice cream parlours in Italy

Who does not want an Italian gelato with this hot weather we are experiencing? Ice cream is the main character of summer and in our country we have the best ice cream parlours of the world. Ice Tech would like to recommend the 5 parlours we like the most.

Would you like to know why the Italian gelato is considered to be the best in the world?

We only use natural products, with milk and cream from the best local farms and top fresh ingredients: it is the only way to get the best flavour. They are also low fat and have less added air in the process. Now you know our secret! 😉

Here we leave the 5 best artisan ice cream parlours in Italy thanks to Luciano Pignataro:

• Mara dei Boschi (Via Claudio Luigi Berthollet 30/h, Turin): a pretty new ice cream parlour of which much has already been positively talked, obviously. Seasonal flavours are written down on a blackboard. In addition to classics, like pistachio and Piedmont geographically protected hazelnut, prepared flavours like Piedmont hazelnut nougat and honey can be also found.

• Pandizucchero (Viale Antonio Locatelli 32, Almè – Bergamo): this is the place for ice cream savoury flavour lovers. In the province of Bergamo, the owner, Ronald Tellini, has managed to captivate even the most sceptical ones. This ice cream parlour is even mentioned in major newspapers and national and international websites. It is known for its flavours: polenta, pesto or risotto alla Milanese, with which the First of May is celebrated, the Workers’ Day.

• La Gelateria della Musica (Via Pestalozzi 4, Milan): ice cream and music in perfect harmony in order to make customers live a unique emotion. The experience in this gelateria is unique, each time is different, nothing is the same, even the colour of the ice cream is not always the same one, because it reflects nature as we perceive it. In addition to fixed flavours, every day new ideas are proposed. Among the classics, we recommend: pistachio, stracciatella with real chocolate bits and pestalozzi cream.

• Zeno gelato e cioccolato (Piazza San Zeno 12/a, Verona): every month there is a taste of reference: strawberry only in May; in June, strawberry, peach, lemon, apricot, cherry and plum; and so all year. Farmers directly provide raw materials. Cheese makers and wine producers are from the area, and biological eggs come from hens farm. Other products, such as citrus Ciculli represent the Italian excellence.

• Gelateria Fatamorgana (Via Lago di Lesina 9 – 11, Rome): the success of this ice cream parlour has made it become a franchise. Maria Agnese Spagnulo’s passion for ice cream started when she was young. She is celiac, and since she found it out she began to experiment with new techniques in order to make a natural, gluten-free product, starting with the wafer. In 2003, her life dream came true in Rome: she opened her own ice cream parlour, and thus she began her adventure. It has classic ice cream flavours, chocolate and pistachio are her favourite ones, and there are also many fruit sorbets.