Gelato is one of Italy’s great culinary contributions, but the truth is, much of what’s out there in Rome is industrial garbagio churned from oil, emulsifiers, and artificial colors and flavors. Don’t buy it? Just check the ingredients lists, which have to be posted or produced upon request. You’d be surprised how much olio vegetale […]

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Gelato is one of Italy’s great culinary contributions, but the truth is, much of what’s out there in Rome is industrial garbagio churned from oil, emulsifiers, and artificial colors and flavors. Don’t buy it? Just check the ingredients lists, which have to be posted or produced upon request. You’d be surprised how much olio vegetale and codes for additives appear. You can hardly blame spots for giving up as the cost of natural ingredients has soared. That’s left even locals guessing—and tourists totally adrift—when it comes to spotting the real stuff. TikTok might try to help, but the aesthetic cues it pushes (like gelato hidden under metal lids) aren’t enough. You can’t rely on a gelato’s container alone to determine quality.

It is a pretty safe bet, however, that if the tubs are piled high with fluffy, overflowing heaps, that’s not artisanal—that’s chemistry. That volume comes from stabilizers and powders that whip air into the base, not from skill or quality ingredients. Neon green mint? That’s dye. Real mint gelato is white, or at most a pale sage if it’s leaf-infused. If the ingredient list is littered with items starting with “E,” you’re eating coded additives, and many of them are totally unnecessary. While some, like carob bean flour (E410), are harmless (and natural), others are better suited to a lab than a cone. Steer clear of shops with giant plastic gelato cones out front or that sling bizarre flavors like Puffo (bubble gum, and yes, named after the Smurfs). And don’t be fooled by buzzwords like artigianale or produzione propria. Those terms are unregulated and can be slapped on anything, even if it’s made from industrial powder and paste. If you want to eat real, all-natural gelato, skip the influencer fluff and use my guide below.

And if you’re in Rome, here’s a local tip: ask for doppia panna—a generous dollop of subtly sweetened whipped cream in the cone and again on top of your scoops.

Now let’s get into it. 

An OG in the natural gelato movement, has been quietly turning out meticulously crafted, all-natural gelato near the Vatican since the late ’90s. The commitment to quality is absolute: organic milk, fresh eggs, raw cane sugar, no dyes, no additives, ever. Their Sicilian pistachio—intensely nutty, creamy, and unapologetically savory—is one of Rome’s finest. Equally noteworthy are their Persian-inspired flavors like saffron and rosewater, which offer a subtle, elegant departure from the usual Italian standards. Many of the fruit sorbets are made with produce Mirella Fiumanó cultivates herself, giving seasonal flavors like fig, apricot, and pear an extraordinary freshness and character. It’s a place for purists and curious palates alike.

Claudio Torcè is widely regarded as a pioneer of Rome’s natural gelato movement—credited with launching the city’s modern artisan wave, championing preservative-free, ingredient-driven recipes, and mentoring the next generation of gelatieri, including Maria Agnese Spagnuolo of Fatamorgana. Known for his fearless experimentation, Torcè built a reputation on over 100 flavors that push the boundaries of tradition: black sesame, habanero, celery, and cacio e pepe, to name a few. Since 2018, his shops—operating under the name —have been owned by Juraj Detvaj, but they remain essential destinations for serious gelato lovers.

(that’s gelato spelled backwards) serves up Marco Radicioni’s excellent natural gelato and now has two locations–one on Via di San Cosimato, just off the piazza of the same name, in Trastevere; and the other in the Monteverde Vecchio neighborhood just above Trastevere, on the Viale di Quattro Venti. This is the place to try some of Rome’s most innovative flavors (including savory ones), even though the classics are solid too. The Monteverde location might seem like a long trip if you’re not staying in Trastevere or otherwise, but the perks are a) it’s always line-free, and b) it’s open early in the morning (from 8:30 on weekdays and 9:00 on weekends). This allows you to not only fulfill the summertime dream of breakfast gelato, but also to sample the pastries, specialty coffee, and baked goods that the Monteverde location makes daily.   

Also in Trastevere, the reliably delicious and friendly has a weird payment system–use the automatic machine to pay in advance, then bring your receipt to the counter. Still, I’m a big fan of the texture and flavors of Fior di Luna, especially stracciatella (chocolate chip) and “duetto” (hazelnut, pistacchio, and chocolate chip).

Nearby, the location in Piazza San Cosimato has been serving inconsistent scoops for a while now and the product often has icy bits. I prefer the central location on Via dei Chiavari next to Antico Forno Roscioli and always order bacio del principe (gianduia with chopped hazelnuts) and crema agnese (I guess it kinda tastes like flan).

You can see Fata’s gelatai (gelato masters) at work in I produced for Eater (check out my Eater Guide to Rome ).

sits on a quiet street in Monteverde Vecchio, far from the city’s tourist churn, and turns out some of the most thoughtful gelato in town. The focus is on technique and clarity, with a commitment to seasonal and often organic ingredients. Flavors like marron glacé and rose are calibrated for depth. The pistachio, made from slow-roasted Sicilian nuts, is rich without being heavy. But the real reason to keep coming back is the rotating lineup of lesser-known seasonal flavors that hit with precision.

Stefano Ferrara’s opened in 2024 and ditches cones and cups altogether. Everything is served in jars, a format that gives him full control over texture, temperature, and layering. The lineup includes Lovers (gelato cakes), Spiritoso (boozy flavors), Quintessenza (his signatures, like salted peanut with caramel and chocolate crumble), Must Have (classics done his way), Gelaveg (fully vegan), and Kelato (sugar-free, keto-friendly, and developed with a nutritionist). Ferrara also reinvents industrial formats: I-Conico, a nod to the Cornetto; Diametro 7, a customizable ice cream sandwich with frolla, savoiardi, or brioche; and bon bon, which deliver big flavor in a single bite. It’s all made in-house, using cutting-edge equipment and a sharp eye for detail that favors taste over tradition.

now has six locations: Centro, Prati, Monteverde, Flaminio, Via Veneto, and Via Nomentana (right near Santa Costanza, a mosaic-rich 4th-century building within the Sant’Agnese complex, worth visiting).

Another favorite of mine, ,  now has locations off of Piazza del Popolo and off of Piazza Bologna in addition to its original Prati location. The Zibbibo (zabaione made with sweet moscato wine from Pantelleria) is one of the most delicious flavors on earth. The hazelnut and pistachio scoops are incredible, as well. Don’t sleep on the bonbons.

This isn’t really an update, but more of a confirmation: is awesome. If you’re up in Piazza Sempione in northern Rome, don’t miss it.

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