Cool off this summer with the go-to flavors at one of Italy’s most popular gelaterias
It's Stracciatella. Moving on…
Oh. You wanted to discuss "the best Italian gelato flavors?" I see. Let's turn to several of the most beloved varieties sold at Gelateria La Romana. Established in 1947 in Rimini, this gelateria offers twenty flavors at several franchised locations throughout Italy. Each flavor is made in small batches with organic milk, eggs, cream, fresh fruit, and regional specialty ingredients, such as Piemonte's hazelnuts and Sicilian Marsala wine. Less air and butterfat account for gelato's dense, rich taste versus America's traditional ice cream. When in Rome…Florence, or anywhere in Italy, for that matter, do as the Romans do and create a cono (cone) or coppa (cup) consisting of a collection of your favorites. Finish it with freshly whipped Panna (cream).
Here are our top 10 flavors, including classics we love, and several unique profiles produced by Gelateria La Romana.
FRAGOLA
Strawberry gelato is a summer Italian favorite, adored for the flavor it packs from fresh, sweet, pureed strawberries. Fragrant, beautiful, and seasonal.
STRACCIATELLA
(Photo Credit: AJ Forrisi)
With a vanilla or "fior di latte" (flower of milk) base with chunky chocolate flecks throughout, reminiscent of the Stracciatella egg drop soup from where this gelato takes its name. The Gelateria di Romana spin, called Stracciatella al pistachio, is filled with pistachios.
ZABAGLIONE
Named for the sweet, dense dessert cream spooned over berries, this gelato flavor also incorporates Marsala, a fortified Sicilian wine, giving it a boozy, nutty, dried fruit flavor profile.
BACIO DI DAMA CON MANDORLE TOSTATE
This hazelnut truffle gelato is full of roasted almonds. It is named for the northern Italian sandwich cookies made of two hazelnut cookies "kissing" a chocolate cream center.
BISCOTTO DELLA NONNA
This puts American cookies n' cream to shame! Sweet, creamy gelato studded with crumbled chocolate shortbread cookies reminds you of your grandmother.
CIOCOLLATO AL LATTE
(Photo Credit: Getty Images)
Pure milk chocolate. This is a classic. This is a perfect, late-night treat.
CREMA DEL 1947
Named for the original recipe dating to 1947, when Gelateria La Romana opened, this egg yolk custard cream is an old-fashioned flavor laced with lemon.
BLACK FOREST
An intense dark chocolate gelato combined with chocolate sponge cake drenched in black cherries and sprinkled with crunchy nut grains.
ESPRESSO
Strong, dark coffee meets cream, making for the best-iced latte you have ever had.
TIRAMISU BIANCO
White mascarpone gelato gets the "pick me up" treatment at La Gelateria di Romana with the addition of chocolate and coffee sponge cake. Get out of my cup and get your own.
ABOUT THE AUTHOR
Theresa Gambacorta is a writer and cookbook co-author. Her writing has appeared in such titles as La Cucina Italiana, Spin Magazine, Men's Fitness, Muscle and Fitness, and Centennial's special interest publications. She is the co-author of chef Joey Campanaro's Big Love Cooking (Chronicle, 2020), chef Nasim Alikhani's Sofreh (Knopf, 2023), and the forthcoming vegan cookbook, Eat What Elephants Eat by activist Dominick Thompson (Simon Element, 2024).