La Romana

La Romana

To paraphrase a well-known American song “winter, spring, summer or fall, all you have to do is…” try gelateria La Romana, a franchise born in Rimini in 1947 and currently present in six Italian regions (Piedmont, Lombardy, Veneto, Emilia Romagna, Marche and Lazio), and also beyond the Alps in Düsseldorf, Madrid, Valencia and Wien.

© 2017 intofood.it

Romana ingredients are natural, refined, of high quality (and, sometimes, organic), skillfully mixed together to create a cold taste explosion. In this way, choosing which taste to try next among a wide range of possibilities can be quite challenging; and if you consider that they also have semifreddi, crepes and more it becomes virtually impossible. Cakes are spectacular as well, both for the sight and for the palate. Since all the ingredients are fresh, some ice cream tastes change with the change of the seasons, so that trying them all becomes a real challenge: we strongly recommend crema dal 1947 (cream), zabaione, and crostata di ricotta e visciole (ricotta and sour cherry tart) – our favorite one, but in limited edition. If you fear making the “wrong decision”, don’t: as one customer said last time we went there

“It doesn’t matter what you pick, here you will always lend on your feet”.

© 2017 intofood.it

And… what about winter? Besides ice cream, they make hot (dark or hazelnut) chocolate, and zabaione, with cream and some delicious cookies. Hot chocolate is surely delicious, but allow us to suggest you zabaione: a balanced mix of marsala wine end eggs to pamper yourselves on cold evenings.

© 2017 intofood.it

After trying La Romana, you won’t believe to people who review it negatively, as confirmed by the long queues out of their stores: but don’t give up, the staff is very fast.

© 2018 intofood.it

Mark:
Price:
Where: corso Sebastopoli 190 – corso Inghilterra 31/A – via Madama Cristina 73/A – via Santa Teresa 6, Turin (consult the store locator section)
Website: https://www.gelateriaromana.com/en/

Speaking of ice creams… have you already read our review of Alberto Marchetti?

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