Tuscan Gelato (ice cream)

The best gelato is in Tuscany

It is like always being a child again, because gelato gives joy, gives freshness, flavor, immediate liveliness. And, last but not least, it can always be an excellent complement to the table, an excellent dessert but also an excellent companion. Gelato is a symbol of Italian style, recognized and appreciated all over the world, capable of enhancing the extraordinary high quality raw materials made in Italy”.

Where to find the best gelato in Tuscany

Yes: but where to find it, “a good gelato”, really good?
And here is Tuscany in Olympus. But who are the Big Cones of Tuscany?

Here they are

Carapina and the Gelateria della Passera in Florence
Dondoli in San Gimignano
De ‘Coltelli in Pisa
Chiccheria in Marina di Grosseto

The Tuscan winners, however, are all true masters of the cold.

Like Sergio Dondoli, winner of the World Cup for two years with Team Italy: to understand where he is, just look out onto the square of San Gimignano. Where you see the queue … there is waiting to taste the flavors of Curva Fiesole and Venere Nera, Dolceamaro and Biske Rata. And what about Crema dell’Artusi or Crema al Vinsanto, Panettoneor i Grandi Formaggi Italiani di Carapina? She is the creature of Simone Bonini, an entrepreneur of plant engineering who in 2008 chose to devote himself to “gastronomic ice cream”.

Or again, the sorbets with herbal teas and infusions and exotic creams, fresh fruit and chestnuts from Mugello from Cinzia Otri to Gelateria della Passera, in one of the beating hearts of Florentine gastronomic excellence?

And the fresh and elegant flavors (the Annona from Calabria, the amaretto from Santa Croce …) of the De’Coltelli ice cream shop on the Lungarno Pacinotti in Pisa (but there is another one in Lucca), and the nice list of natural ingredients.

At zero kilometer by Manuele Preziosi at the Chiccheria set up by father Luciano and mother Anna in Marina di Grosseto …

The quality of Tuscan gelato

A common denominator for all: natural and traceable ingredients, and very low when there is no use of semi-finished products. A sign, according to the Guide: “The masters of the cold advance in the 20s of the century in the name of an increasingly“ scientific ”ice cream, but at the same time increasingly good, healthy and sustainable, confirming that study, research, experimentation and comparison they are indispensable to give value to the profession. Only in this way is an ice cream born that does not forget the tradition and uses all the tools that technology and innovation make available to create a deeply identifiable quality product that enhances the Italian agri-food heritage “.

Choose a daytour in Tuscany you can taste the best Gelato!