Bologna · gelato
Sablé Gelato
The most specialist-committed shop found in Bologna by design rather than by marketing: minimum production, no held stock, ingredients that are allowed to change the recipe rather than being standardised against it. An outside national guide and an outside competition have already validated the same approach independently of each other.
What to order
Favo e Fiori, the flavour presented at the 2023 Gelato Festival World Masters
What we know
- Described by Reporter Gourmet as a 'micro gelato shop conceived as an essential lab': small batches, non-fixed flavours, daily production, no replication of results across batches because the raw ingredients themselves change
- No powdered milk, no artificial flavourings, no pre-made bases, no thickeners, no emulsifiers, no preservatives (Reporter Gourmet)
- Cesari's route into gelato ran through a personal bean-to-bar chocolate practice, roasting and ageing his own cacao before ever opening a gelato shop (Reporter Gourmet)
- Named 'Emerging Gelato Maker' in Gambero Rosso's Gelaterie d'Italia guide in 2023, and placed 48th in the Gelato Festival World Ranking in 2024 with 72 points, among the world's best (Reporter Gourmet)
- Described by Dissapore as a 'micro specialty emotional gelateria' built on a reduced ingredient list, minimal production volumes and no stockpiling, with a strong Japan-focused tea and citrus programme and a specialty affogato people queue for
- Status
- open
- Address
- Via dei Mille, 3/a, Bologna
- Maker
- Alessandro Cesari
- Opened
- 2020
- Last checked
- 2026-08-21
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