The artisanal ice cream boom, a market that knows no seasons

More and more Italians are choosing quality ice cream and, today, we will discover the name of the Romans' favourite ice cream shop

Aries Healthy Milk Farm July 11, 2025 10:00 AM

It's undeniable that gelato is a great passion shared by most Italians (and not only), especially during the summer. This, however, doesn't limit its consumption year-round; this refreshing dessert is enjoyed year-round, earning it a place among desserts.

To stand out and make their products appreciated, an increasing number of gelato shops are paying close attention to the raw materials used in production, ensuring they can offer customers high-quality gelato. The pursuit of excellence has led many gelato makers to carefully select every single ingredient , focusing in particular on the milk and cream used , which form the basis for numerous flavors. This meticulous attention is reflected both in the final taste and in the ability to build loyalty among an increasingly discerning and knowledgeable clientele. To find out what Romans think of their city's gelato shops, and to discover their favorites, RomaToday, in collaboration with Fattoria Latte Sano, has launched the "A Roma ci Piace" contest; today, we will finally reveal the winner.

Furthermore, Simone Aiuti , Deputy General Manager of Fattoria Latte Sano , gave an exclusive interview on the results of a market survey conducted by the company on the world of ice cream, to offer RomaToday readers more information about the sector.

A word from an expert in the sector

Here's what emerged during the chat with Aiuti.

What is the current state of the gelato market in Italy according to your survey? In our sample of approximately 2,000 users, over 95% told us they love gelato. It's certainly a key sector for us, and one we've been working hard on for many years. Industry players are increasingly paying attention to raw materials and their traceability, and the region is becoming increasingly important in purchasing decisions, especially when it comes to artisanal gelato, which maintains a focus on high quality and fresh ingredients.

What are the main trends you've observed in gelato consumer behavior? Cream flavors are certainly the most popular, and pistachio appears to be one of the most popular flavors. Furthermore, more than 59% of consumers say they eat gelato with cream. This is why it's crucial for us to excel in this product's performance, which gelato makers pay particular attention to because it's used both in creaming and as a whipped cream.

Did the survey reveal any particular preferences regarding gelato ingredients and quality? There's no explicit question in this regard, but we know that consumers are increasingly aware and able to recognize quality gelato, especially if the flavors are distinguished by the use of raw materials associated with designations of origin, geographical indications, or product designations, such as organic milk. For our part, we've produced a Gelato Decalogue, a few rules for recognizing quality gelato. Among other things, this guideline always recommends requesting the ingredients list along with a cone, a practice that's not yet widely used by consumers, but which does guarantee the quality of the product.

What are your most popular products in the ice cream industry? High-quality milk, fresh cream, mascarpone, and yogurt are definitely among your favorites, but as the ice cream industry continues to explore new worlds, we also sell ricotta and fresh cheeses.

We finally find out the winner of the contest

As for the contest, the top step of the podium went to the ice cream shop La Corona , on Via Santi Martiri di Selva Candida, in the north-west of the capital, which distanced its pursuers thanks to the numerous votes obtained in the poll on Roma Today.

Their offerings range from traditional gelato flavors to more original and pop-up options, with a special focus on those watching their weight (every Monday, they offer a keto gelato) and vegan options, ensuring they can satisfy their customers without compromising on the flavor. A focus on quality, seasonality, and local ingredients complete the package.

Manny's al Trionfale and I Golosoni in the Porta di Roma district, however, placed second and third respectively.

Not quite on the podium, but still in the top 10, were Gelato d'Essai, Agape, Valedi, Gelasio, Gelateria Fratelli Perrelli, Gelateria Del Fico, and Federico Prodon Patisserie e Cremerie. An expert partner in dairy products.

RomaToday could not fail to partner with Fattoria Latte Sano , a leader in the production and distribution of fresh milk, fresh cream, and its derivatives, as well as a historic repository of solid expertise in the dairy sector.

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In fact, to be of excellent quality, an ice cream must use top-quality ingredients, including milk, and the company boasts long experience in the sector.

With 76 years of experience, Fattoria Latte Sano is the leading fresh milk operator in Lazio (one of the region's largest consumers) and the third largest in Italy, after Centrale del Latte Italia and Parmalat, serving both large-scale retail trade and retail outlets.

The milk comes from a short supply chain , that is, from 130 strictly local producers, and every single production step is monitored, from the arrival of the raw milk at the company, through the heat treatment of pasteurization, up to the packaged product ready for distribution, carrying out a whole series of chemical, microbiological and physical tests, to evaluate, step by step, the freshness and integrity of the product.

Over 200 refrigerated trucks depart daily from the two plants in Rome and Rieti and four logistics hubs, bound for the region's 12,000 points of sale. Furthermore, Fattoria Latte Sano is committed to promoting fresh milk and its derivatives as quality ingredients for use in pastry making, ice cream making, and gourmet cuisine.

The company has developed a fresh cream that is excellent for use in pastry and ice cream making, developed with industry professionals. Available in two versions, one with 35% fat and the other with 38% fat, it perfectly meets the diverse needs of professionals and consumers.

The different percentage of fat, in fact, allows for a different cream structure, always maintaining a perfect balance of flavor and consistency, allowing for the best garnishing even on ice cream.

Let's celebrate by enjoying some ice cream

Now that the contest has concluded, the winner's awards ceremony has been organized. To celebrate La Corona's victory, there's nothing better than enjoying the gelato from the heart of Rome.