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A gelateria where the sugar is dialed down on purpose, letting the actual fruit and cream do the talking. The sleek, minimal shop is the Milan outpost of the Pavé team, and the small-batch philosophy shows in the sourcing: Bronte pistachio, Piedmont hazelnut, fair-trade chocolate. Seasonal experiments like ricotta or white chocolate with lime and salt rotate through, which keeps regulars guessing. Bring cash and a strong opinion about cones versus cups.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Intense Piedmont hazelnut
“Intense Piedmont hazelnut, fair-trade chocolate, and Bronte pistachio are among the traditional options”
Eater -
Fair-trade chocolate
“Intense Piedmont hazelnut, fair-trade chocolate, and Bronte pistachio are among the traditional options”
Eater -
Bronte pistachio
“Intense Piedmont hazelnut, fair-trade chocolate, and Bronte pistachio are among the traditional options”
Eater -
Ricotta
“experimental flavors, including ricotta, limone with olive, and white chocolate with lime and salt, rotate in and out”
Eater
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