Ottimo

Giulio Rocci has built his way of making ice cream by following the example of his grandmother, using her old recipes and adopting her simple methodology of very few but excellent ingredients, and no sugar or as little as possible. To all this he has added his own creativity, which has allowed him to become a leading light in the world of so-called “gastronomic” ice cream. His flavours are never banal and, as part of his experimentation with and discovery of all the nuances and forms of ice cream, often come in combinations that tend towards the acidic or the savoury.  Hence Funky Porcini, with cep mushrooms, hazelnuts and coffee and pepper chocolate flakes; or asparagus-flavoured with almonds and orange zest; or Caro Papà, a pineapple and peated whisky sorbet created for Fathers’ Day. Rocci’s pursuit of flavour may be continuous and often surprising, but all the great classics are also available for customers who prefer not to leave their comfort zone.

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