Spotlighted at SIGEP, in partnership with Orion
The latest edition of the guide was unveiled at the last SIGEP, the International Exhibition of Artisan Gelato, Pastry, Bakery, and the Coffee World in Rimini. The guide was produced in collaboration with Orion, a global leader in the production of refrigerated display cases designed to preserve and showcase artisanal gelato at its finest.
A true roadmap to excellence, this guide is much more than a simple list of addresses: it is a curated exploration of the vibrant and evolving world of Italian gelato-making. It tracks new trends, shines a light on emerging professionals, and documents how gelato artisans are embracing research, science, and sustainability to redefine the craft.
Gelato Trends: Science, Sustainability, and Seasonality
One of the key takeaways from this year’s guide is the growing commitment among gelato makers to create a product that is not only delicious and healthy, but also environmentally sustainable.
Training and professional development are at the heart of this transformation. Today’s gelato artisan is expected to work virtuously with modern technology—optimizing time, resources, and energy—while maintaining the highest standards of quality.
Producers are increasingly turning to:
- Traceable, seasonal raw ingredients
- Nutrient-rich, healthy components
- Controlled production methods that enhance both safety and flavor
Sustainability is also present in everyday choices, like using compostable materials for serving cones and cups. Many gelato makers now invest in alternative consumption methods and eco-efficient technologies, such as:
- Manual holding cabinets to reduce water usage
- Cooling towers that recover and reuse water discharged from batch freezers
A sustainable approach also extends to supporting local economies through partnerships with small producers and farmers. By sourcing ingredients at fair prices directly from these suppliers, gelato artisans can ensure transparency and quality control.
One standout innovation is the use of food scraps—like citrus peels, cheese rinds, and fruit skins—to craft creative and flavorful gelato blends. At the same time, the dialogue between gelato and haute cuisine is growing ever closer, as collaborations with top chefs help elevate the art of artisanal gelato.
Here are some of the Special Awards and top-rated gelato shops recognized by Gambero Rosso:
Special Awards
- Best Chocolate Gelato – Lo Gnomo Gelato | Milan
- Emerging Gelato Maker – Marina Francesconi, Gelatina | Genoa
- Best Gourmet Gelato – Golosi di Natura | Gazzo (PD)
- Sustainability Award – Maison Corsini | Turin
⭐ Tre Coni (Three Cones) Award-Winning Gelato Shops
PIEMONTE
Canelin – Acqui Terme [Al]
Marco Serra Gelatiere – Carignano [To]
Alberto Marchetti – Torino
Mara dei Boschi – Torino
Ottimo! Buono non basta – Torino
Soban – Valenza [Al]
LIGURIA
Cremeria Spinola – Chiavari [Ge]
Profumo – Genova
LOMBARDIA
La Pasqualina – Almenno San Bartolomeo [Bg]
Il Dolce Sogno – Busto Arsizio (Va)
Oasi American Bar – Fara Gerra D’Adda (Bg)
Artico – Milano
Ciacco – Milano
Lo Gnomo Gelato – Milano
Paganelli – Milano
Pavé – Gelati & granite – Milano
Chantilly – Moglia (Mn)
L’Albero dei Gelati – Monza
VeroLatte – Vigevano (Pv)
VENETO
Gelateria Naturale Scaldaferro – Dolo (Ve)
Golosi di Natura – Gazzo [Pd]
Chocolat – Mestre [Ve]
Gelateria Marisa – San Giorgio delle Pertiche (Pd)
Dassie – Vero Gelato Artigiano – Treviso
Zeno Gelato e Cioccolato – Verona
FRIULI VENEZIA GIULIA
Scian L’Insolito Gelato – Cordenons [Pn]
Fiordilatte – Udine
EMILIA ROMAGNA
Cremeria Santo Stefano – Bologna
Cremeria Scirocco – Bologna
Stefino – Bologna
Bloom – Modena
Ciacco – Parma
Cremeria Capolinea – Reggio Emilia
Sanelli – Salsomaggiore Terme [Pr]
Il Teatro del Gelato – Sant’Agostino [Fe]
TOSCANA
Carapina – Firenze
Gelateria della Passera – Firenze
Chiccheria – Grosseto
De’ Coltelli – Pisa
Dondoli – San Gimignano [Si]
MARCHE
Paolo Brunelli – Senigallia [An]
LAZIO
Gretel Factory – Formia [Lt]
Greed Avidi di Gelato – Frascati (Rm)
La Gourmandise – Roma
Otaleg! – Roma
Pinguino Gelateria Artigianale – Roma
Torcè – Roma
ABRUZZO
Bar Gelateria Duomo – L’Aquila
CAMPANIA
Di Matteo – Torchiara [Sa]
Cremeria Gabriele – Vico Equense (Na)
PUGLIA
G&Co – Tricase – (Le)
BASILICATA
Emilio – Maratea [Pz]
SICILIA
Cappadonia Gelati – Palermo
SARDEGNA
I Fenu Gelateria e Pasticceria – Cagliari
Dolci Sfizi – Macomer (Nu)