"Is This Rome's Greatest Gelato? In June 2012, Marco Radicioni, an alum of gelato master Claudio Torcè, opened Otaleg in the Portuense district (southwestern Rome ). After more than a year of study with the maestro, Radicioni he opened his own space. The name is simply “gelato” spelled backwards, which Marco says manifests in the shop’s inverted design in which his gelato workshop fills the storefront, rather than being hidden in the back. Otaleg severs and array of savory, fruity, and creamy flavors, which are made in a stunning vertical Cattabriga machine that would be the envy of any world class gelataio. The ingredients are all-natural and make use of high quality ingredients like Valrhona chocolate, Bourbon-Madagascar vanilla beans, IGP Tonda Gentile Trilobata hazelnuts, and more. The resulting gelato is rich, compact, and creamy. Among the best flavors is zabaione, which is made with a healthy dose of Marsala Florio Targa Riserva 1840."

"The gelato maestro's most central location If there is one person responsible for the relatively recent improvement of Rome’s gelato culture, it is Claudio Torcè. He has trained some of Rome’s premier gelatai (Maria Spagnuolo of Fatamorgana and the Gori siblings, to name a few) and prides himself on producing more than 100 all-natural gelato flavors without compromising quality. Options range from the traditional chocolate and strawberry (both of which are exceptional) to unique flavors such as Sichuan pepper and black sesame. Il Gelato has several locations throughout Rome and its suburbs. The original location is in EUR."

"Stellar gelato near the MAXXI This tiny natural gelato shop opened behind the Maxxi (the Zaha Hadid-designed museum for 21st century art) to rave reviews in the summer of 2011. The gelataio uses Italy’s best hazelnuts and pistachios, Amedei chocolate, milk from a biodynamic producer, organic fruit, and high quality sugar to make his intense gelato flavors. Pistacchio and chocolate are a classic and unbeatable combo, but look for seasonal flavors like persimmon, mandarin, and pear in the fall and strawberry and berries in the summer."

"Organic gelato in Trastevere Fair trade and high quality ingredients make this one of the best gelaterie in the center of town. They serve a delicious peanut butter gelato, inspired by requests from the American college students who study nearby. In the winter, Fior di Luna produces chocolate and serves thick, rich hot chocolate."

"Natural gelato in northern Rome The Gori siblings studied the art of gelato making with the master Claudio Torcè of Il Gelato and have brought his approach to natural, creative, quality production to their own shop in Montesacro. Try unusual flavors like buckwheat, whortleberry, and pumpkin seed, or go for the equally impressive classics. This is an ideal destination after dinner at Tonda nearby, but don’t rule out a dedicated trip. Tip: To get there, take the 84 or 60 buses from Piazza Venezia."

"(Tied) for Rome's best gelato A few blocks from Villa Ada and the Via Salaria, Gelateria Fatamorgana sells Maria Agnese Spagnuolo’s edible works of art. Each flavor is made from all natural ingredients, without chemical additives or artificial flavors, and many are lactose free. Spagnuolo’s whimsical creations are often seasonal and always draw on quality produce, spices and herbs. In the summer, try panacea (ginseng, almond milk, and mint) with ananas e zenzero (pineapple and ginger). There are a number of chocolate variations ideal for winter, including Kentucky (dark chocolate and tobacco). Fatamorgana also offers gluten free gelato, a rarity in Rome where so many shops use additives containing gluten. There are three other branches."