For many, ice-cream is not only the best poignant kind of food, because of its association to great summer memories and happy birthday parties… Overall, it is also a simple privelege, a fresh and cheerful treat. As the English people highlight and teach us using the appellation “ice-cream”, I really think that the most interesting aspect of ice-cream it’s the indefinitely misterious bond beetween pure ice an its enveloping cream
The genius of Roman ice cream and much more: savory tastes, daring combinations, attention to seasonality. Marco Radicioni's ice cream is unmissable
Claudio Torcè is the master of many of the best Roman ice cream makers and he was also one of the pioneers. First of all, a place not to be missed for his excellent roundup of chocolates
An outsider in a small laboratory in the pedestrian area of Pigneto. Simple tastes, rarely with more than one ingredient: do not miss the pistachio one and floral tastes
Suburbs and good ice cream: it can be done! In Centocelle above all, the district is living a huge gastronomic ferment. D'essai ice cream is the subtitle, but the Zeman cream one of the best flavors
One spot for many locations thanks to the retro van that carries around the city well-executed classic tastes and daring combinations created by Cristina Bowerman's inspiration