Best 15 gelatos to try in Rome: our top picks

Rome's relationship with gelato runs deeper than tourism. The craft has been passed down for generations, with some family-run gelaterie dating back to the late 1800s. While visitors often settle for the first colorful display they encounter, Rome's best gelato requires a more discerning eye. Here’s a guide to some of the top gelaterie in Rome that are worth seeking out.

1. Giolitti

Operating since 1900, Giolitti is one of the city’s oldest gelaterias and is just around the corner from the Pantheon.The interior still has marble counters, chandeliers, and uniformed servers. They usually have more than 40 flavors, including longtime favorites like zabaione and cassata siciliana.

Locals also stop in for their hot chocolate topped with whipped cream. It’s a place that’s been part of the city for generations, and it’s still a regular stop for many Romans.

2. La Romana

La Romana started in Rimini in 1947 and still makes gelato using slow-churn methods and natural ingredients. In Rome, their branches are easy to spot by the vintage-style interiors and tiled floors. Gelato is served in tall, sculpted scoops and always finished with their panna

The flavors are dense and creamy, with favorites like gianduja, salted caramel, and crema di nocciola. Portions are generous, and the service is quick despite the often long queues. 
 

3. Come il Latte

Come il Latte (“Like Milk”) keeps its focus on fresh ingredients and straightforward recipes. Milk arrives daily from farms outside Rome, and the gelato is made in small batches.

The fiordilatte is a good starting point: it’s simple and lets the quality of the milk come through.

Seasonal sorbets are made with fresh fruit, and there are a few less common choices, like rice gelato with cinnamon or cookies-and-cream using their own cookies. The interior is modern, with a black-and-white cow pattern that gives the place a bit of character.

4. Günther Gelato

Günther Rohregger approaches gelato like a chef working through a carefully planned menu. Just off the Spanish Steps, the shop keeps a small selection, with flavors like white peach with lavender or their crema Günther made with egg yolk and real vanilla seeds.

They were early adopters of liquid nitrogen freezing in Rome, which helps keep flavors bright. The space is clean-lined and simple, and it attracts people who are more interested in the quality of what’s in the cup than in a long list of options.

5. Gelateria del Teatro

Close to Piazza Navona, Gelateria del Teatro has a glass-fronted kitchen facing the street so you can see everything being made. Flavors range from rosemary with honey and lemon to sage with raspberry, along with well-made classics.

They source ingredients from specific regions, such as Sicilian almonds and Piedmont hazelnuts, and the “Teatro” flavor changes with the season. You can try a few before choosing. Inside, the space is small but relaxed, with vintage movie posters and quiet jazz in the background.

6. Fior di Luna

Fior di Luna in Trastevere uses organic ingredients along with biodynamic produce, which is grown using organic methods but with extra attention to soil health, crop rotation, and working with natural cycles.

Flavors change depending on the season, and they keep things simple with traditional methods and no artificial additives, so the taste comes from the ingredients themselves. The ricotta and pear is worth getting, as is the pistachio made with Sicilian nuts. You can see the production through a window into their small lab.

The gelato is less sweet than at many places, which makes the flavors more noticeable.

7. Gelateria della Palma

Near the Pantheon, Gelateria della Palma is known for its range, with over 150 flavors at the same time.

The selection includes everything from classics like pistachio and tiramisu to options like champagne gelato, After Eight mint, and a novelty “Viagra” flavor.

There’s also an entire counter dedicated to different kinds of chocolate. They serve “spaghetti gelato,” where vanilla is pressed into noodle shapes and topped with berry sauce. It’s a place to go if you want to see a wide range of flavors in one place and try something unexpected.

8. Gelateria dei Gracchi

In the Prati neighborhood, Gelateria dei Gracchi has built a following for its consistent, traditional approach. Owner Alberto Manassei makes each batch himself, using recipes he’s worked on for decades.

Fruit sorbets, especially the Amalfi lemon, are made with fresh produce, and the maritozzo gelato is inspired by the Roman cream bun.

Their pistachio, made from Bronte nuts in Sicily, is balanced and rich. Flavors are made in small quantities, so popular ones can run out fast.
 

9. Fassi

Palazzo del Freddo Giovanni Fassi has been making gelato since 1880. The large Art Nouveau space still feels much like it would have decades ago, with its high ceilings, old posters, and worn counters. 
Their sanpietrino (a small chocolate-covered ice cream block shaped like the city’s cobblestones) is a long-standing favorite, along with their cassata.

Some recipes go back to founder Giovanni Fassi’s time. Prices are still reasonable, and plenty of locals come here out of habit. It’s a place to try gelato that tastes the way it has for generations.

10. Otaleg

Otaleg (gelato spelled backwards) is known for flavor combinations you don’t usually see: olive oil with rosemary breadcrumbs, or ricotta with figs and almonds.

The ideas often come from Roman cooking or personal memories, and the staff are happy to explain the thinking behind each one.

It’s a good stop if you’re curious about gelato made with the same attention you’d expect from a fine dining kitchen.
 

11. Neve di Latte

Neve di Latte makes its gelato with milk from its own herd outside Rome, so they control everything from feed to final scoop.

Each shop produces its gelato on-site daily, with seasonal flavors like chestnut and rum in autumn or blood orange in winter.

Their “neve” has a softer texture than most gelato, somewhere between gelato and soft-serve, thanks to their churning process. The bright, minimal interiors reflect their straightforward approach, and the recipes avoid artificial stabilizers and keep sugar levels on the lower side.

12. Al Settimo Gelo

In Prati, Al Settimo Gelo (“seventh heaven”) makes both inventive and traditional gelato.

The menu changes with the seasons, so in summer you might find refreshing melon or fig sorbets, while cooler months bring flavors like chestnut or spiced chocolate. Alongside these are their more adventurous combinations like gorgonzola with walnuts, dark chocolate with red pepper. The texture is dense without being heavy.
 

14. Torcè

Torcè plays with flavors and presentation without losing focus on quality. You might find activated charcoal gelato, butterfly pea flower that changes color, or frozen yogurt swirled with gelato.

Some are served in brioche or croissants, topped with honeycomb or edible flowers. The menu changes often, with influences from both Italian and Asian desserts, which makes it worth coming back to see what’s new.

15. Frigidarium

A few minutes from Piazza Navona, Frigidarium has built a following around gelato served between warm baked goods. Chocolate chip cookies with vanilla gelato are the most popular, but you can choose other flavors or go for brownies, donuts, or even small cakes instead of cookies.

The draw is the texture and temperature contrast of freshly baked and slightly crisp on the outside, soft inside, with cold, creamy gelato in the middle. In the evenings, there can be a short wait, especially in warmer months, but service moves quickly.