To Rome in summer with two balls
First of all, here is a short dictionary: gelati mantecati are the classic creamy ice creams , based on milk or cream, sugar and egg; the semi freddi , similar to the previous ones but made with whipped cream, and the sorbetti , lighter only with fruit, water and sugar.
1) Giolitti (next to the Pantheon) : perhaps of all the Roman gelaterias this is the best known, and more so since the Obamas dropped by on his visit to Rome. Opened in 1900, today it has several locations in the city, although the best known is still this one, near the Chamber (parliament), with its beautiful art deco interior. We especially like their semifreddi . Also take a look at the special drinks and desserts created for cultural or sporting events, such as the Olympic cup for the 1962 Rome Olympics (Via degli Uffici del Vicario, 40)
2)Della Palma Gelato di Roma (next to Piazza Navona) : Another of the mythical ice cream temples, whose main attraction is the **variety of flavours: more than 150 (only chocolate, there are about twenty: with cherries, with amaretto, with coconut...) **, which are made with natural products brought from different parts of Italy, and the world. It also has some delicious muses, options for gluten intolerants and ice creams made with soy milk. The only drawback is the queues, almost always insured (which has merit, being an area full of ice cream parlors). (Via Della Maddalena, 20/23)
**3)Il Gelato di San Crispino (next to the Trevi Fountain) : ice cream (fresh walnuts, dried figs...) or fruit sorbets (wild orange, Creole lemon, currant...) **, any option is good in this legendary ice cream parlor that makes only with natural products. If you want to try something really different, opt for the San Crispino gelato, made with organically produced strawberry trees from Sicily. You will find other branches in the city. (Via della Panetteria, 42)
4)Fassi (Piazza Vittorio Emanuele) : Although it is somewhat far from the center, it is worth coming here to see this square (little maintained but very beautiful) and try its ice cream, which has been made by hand since 1880. The place is huge and somewhat soulless and the menu is almost as huge as its cones , that is why it is advisable to take a look at the sizes before ordering (the cream they put on top is exquisite). Sit, weather permitting, in the little back garden. The 'sanpietrino' is a semifreddo, named after the city's tiles . Their desserts are also fantastic: the caterinetta, the micione or the tramezzino. (Via Principe Eugene, 65)
Roman ice cream: the antidote to the heat
5) San Callisto (Santa Maria in Trastevere) : Despite the crowded area, and its popularity, this ice cream parlor with an old aesthetic has not gone to its head. The ice cream may not be as refined as some of the above, but the prices are reasonable and the atmosphere is great. The ideal plan is to sit on your terrace (where there is a rather sui generis mix of patrons, John Abot University students and foreigners) and ask for a sgroppino, a glass with lemon ice cream and vodka . Open until late (Piazza di San Calisto, 3) .
6) Pica (Long Argentina) : It is a small and bland place that is also close to the Tiber Island and has a very short menu, which varies depending on the season. If we have to say only one, we stay with the one of rice pudding . For a long time it was an ice cream parlor only for Romans, but since The New York Times declared it the best in the city its fame has grown like foam. (via Della Seggiola, 12)
**7)Gelarmony (Castello Sant ‘Angelo) **: Artisanal and very light ice creams in the Sicilian style: semifreddi, mousse type (they call them gelati non gelati) and the cream classics. Don't miss the biscotti (chocolate cookie pieces) or the pumpkin one. Also there are sorbetti and ice creams based on soy or yogurt with fruit. (Via Marcantonio Colonna, 34)
8) morgan fat (Monti) : His name refers to a legendary character; but also an optical phenomenon that occurs in the Strait of Messina, between the Calabrian and Sicilian coasts and that, due to changes in temperature, "floats" the objects that are on the horizon. The goodness of its ice cream is in the raw material: all natural, artisan and eco . It has very original creamy specialties such as sabayon with sherry and orange, celery and lime; tahiti with walnuts and a touch of scented caramel apple or bilberry cheesecake . His most risky bets, the most difficult still, are tastes of great contrasts such as that of pears with gorgonzola , the one with ricotta and fruit mustard or the one with chocolate and wasabi. (Piazza degli Zingari 5, in the Monti neighborhood)