This all-organic gelateria uses natural Japanese kuzu and African baobob to thicken its award-winning gelato. It's not as creamy as usual, but flavours pop. Bestsellers include cioccolato sgarbato (dark chocolate with goat milk and salt) and Mediterraneo (almonds, pistachio, pine nuts), but we dig the subcontinental combo of Indie (dark chocolate, curry, ginger) and Curcuma (tumeric, cinnamon, black pepper).
Good English is spoken, everything is biodegradable and it has been voted one of Emilia-Romagna's top gelatarias according to Gambero Rosso, Italy's Michelin-like culinary Bible.
