Italy

Turin

Why is the city with Italy's most top-rated gelaterie never named as its gelato capital?

Gambero Rosso's 2024 Gelaterie d'Italia guide gave its top Tre Coni rating to seventy gelaterie nationwide, and seven of them sit inside the comune of Torino — more than Milan's six, Rome's five or Bologna's three, and more than Naples' zero. The same guide singled out one of the seven, Mara dei Boschi, by name for its work reviving forgotten fruit, specifically the Palestinian limetta. A local outlet reporting the January 2025 award ceremony called Torino "capitale del gelato artigianale in Italia" outright. The seven span real range: a Michelin-trained restaurateur's family (Nivà) working mountain-dairy milk and kilometre-zero fruit; a single-owner craft shop (Gelati d'Antan) sourcing from the Corso Svizzera market a few doors down; and two young makers, Aria's Davide Ferrero and Roberto Speranza, who met working the counter at Mara dei Boschi before opening their own. Turin was also gelato's most consequential recent export point: Grom opened its first shop in Piazza Paleocapa in 2003 and sold to Unilever in 2015, still headquartered in the city its founders never left. None of this required the city's older reputation — Al Bicerin has served its signature coffee-chocolate-cream drink from the same room facing the Consolata since 1763, a tradition that predates modern gelato by more than a century and is not itself part of this record.

Last checked 2026-08-21

The selected spots

7 selected

01
From Nivà
Nivà
gelato · Diana De Benedetti and her husband Silvio Rivolta, founders; family surname also given as Rivolta in the existing Lisbon record for the same business
A Michelin-trained restaurateur's pivot into gelato, with a specific, named ingredient list (mountain-dairy milk, kilometre-zero stone fruit) rather than a general quality claim, and the flagship location behind a family business this project has already recorded once in Lisbon.
02
From Alberto Marchetti
Alberto Marchetti
gelato · Alberto Marchetti, founder
The most expanded of the seven Tre Coni winners, and the only one whose own official description makes an explicit on-site, open-workshop production claim rather than leaving it implied — the standard the rest of this record could not confirm to the same precision.
03
Aria
gelato · Davide Ferrero and Roberto Speranza, founders
A distinctive lineage story among the seven: two makers who trained under three of Turin's best-known gelato names — including a fellow Tre Coni winner, Mara dei Boschi — before opening their own shop, reaching Tre Coni themselves within three years.
04
Gelati d'Antan
gelato · Nicolò Arietti
The smallest-scale of the seven by a clear margin: one owner, one shop, and a stated practice of varying the base recipe by flavour rather than standardising it — a specific, checkable production choice rather than a general artisanal claim.
05
La Tosca
gelato · Riccardo Serra
A family gelato lineage (a second Serra-run shop exists) built around a specific, named production constraint — natural thickeners only, rice flour or carob — rather than an unspecified artisanal claim.
06
From Mara dei Boschi
Mara dei Boschi
gelato · Riccardo Ronchi and Edoardo Patrone, founders
The one Turin Tre Coni winner Gambero Rosso itself named for a specific, checkable practice — reviving the Palestinian limetta, a forgotten citrus fruit — rather than a general quality endorsement; also the founding point for two of Aria's makers.
07
Ottimo! Buono non basta
gelato · Giulio Rocci, founder, a former cook
A chef-turned-gelato-maker whose 'gastronomic' flavours and food-waste-recovery technique are named specifically by a national specialist guide, distinct from the other six Tre Coni winners' ingredient-provenance framing.