Where to eat gelato in Milan: the best spots

Six gelaterias in Milan have once again this year been awarded the Tre Coni, the highest recognition in our Gelaterie d’Italia guide. Each has its own unmistakable style and all guarantee excellent gelato, made with natural ingredients and cutting-edge processing methods.

The 6 best Gelaterias in Milan

Artico

Maurizio Poloni is a distinguished master of the art of gelato, with a long career dedicated to quality and a commitment to offering a "no compromises" gelato. He is now actively sharing his knowledge. With the opening of a new shop in the Solari district, Artico now has four locations in the city. This well-known name is celebrated for the excellence of its gelato, crafted fresh each day with the purest raw ingredients and state-of-the-art production methods. The chocolate is the star of the counter, available in multiple versions from single-origin darks in varying percentages, to milk, white, rum-infused Cuneese, and tantalising swirls. The creams are exquisitely refined: try seadas with honey and lemon, crema di meliga, brioche with gianduia cremino, the always reliable mascarpone with pistachio pesto, croccantino all’amarena, and goat ricotta with citrus and crumble. Nut-based flavours are also intense, from Apulian almond to walnut and hazelnut, and salted, sweet, or savoury pistachio with oil, salt, and pepper. Fruit-based sorbets round things off according to season. Many lactose-free and vegan options available. Attentive service. In Novate Milanese, Sir Oliver is also run by Poloni along with his wife Antonella Olivieri.

via L. Porro Lambertenghi, 15 – 02 45494698 – www.gruppoartico.com

Ciacco

Before becoming a gelato maker, Stefano Guizzetti was a scientist—an untiring researcher whose constant experimentation leads to excellence, though he’s never satisfied. Central to his philosophy is “recovery”: favouring heritage ingredients and using peels and leaves, rediscovering nostalgic recipes that often invite new (or renewed) appreciation. Highlights include Sapori di Appennino with mountain ricotta, chestnut honey and tonka bean, Ricordo catalano with cinnamon, Bourbon vanilla and bitter oranges from Palagonia, and the now-iconic Ricordo di un tortello or Notte in Oriente, where garam masala meets mango and cardamom compote. There’s also Lemon cheese with mascarpone swirled with basil, toasted pine nuts, and lemon curd. The sorbets are stellar too: try the plant-based strudel, Principe Beugré with Ivorian coconut and tonka bean swirled with coffee caramel, or the stunning Sapori di terra with single-origin cocoa mass, beetroot, and raspberry jam, all the way to Amaro with pink grapefruit juice, rhubarb, gentian infusion, cinchona, and Timut pepper. For chocoholics, there’s milk chocolate with Criollo cocoa from Peru or a sorbet with cocoa from Ecuador. Don’t miss his artisanal leavened cakes. All this goodness comes at a price: expect long queues. Another shop is in Piazza della Steccata, Parma.

via Spadari, 13 – 02 39663592 – www.ciaccolab.it

Crema

Giorgio Bulgari has created a carefully curated concept for his “taste boutiques,” where furnishings, colours, and materials evoke elegant 1920s atmospheres and invite relaxed tastings. The offering is refined, based on premium ingredients and technologically advanced techniques. Cream-based flavours are the stars, many also available in vegan versions. Chocolate is explored in three different crus and various recipes, from chilli and raspberry to Cervia salt or orange, right up to white chocolate with butter crumbs. The cream flavours are regal—from the house’s nostalgic “like it used to be” version, to the Portuguese-inspired pastel de nata, and one with honey and pine nuts. The zabaione is even more intense, available in three versions: Marsala, Madeira, and Pantelleria passito. The nut-based line is excellent: toasted almond with Mediterranean citrus, saffron, lemon and almond (unmissable), Central American pecans, crunchy salted peanuts, and praline sesame. Cheese lovers will enjoy sheep ricotta combinations—with gianduia, figs and rosemary, salted pistachio, chocolate, and toasted coconut—as well as Asiago with Calabrian fig honey, and Gorgonzola DOP. Fruit flavours often feature clever pairings. The offering is identical in both Piazza Napoli and via Fiori Chiari, as well as in the new location in central Rome.

via Giovanni da Procida, 29 – 02 39285178 – gelatocrema.com

Gnomo Gelato

The magical trio from via Cherubini remains one of Milan’s standout gelato teams. Their underground lab receives the finest ingredients from all over Italy, transforming them into flavours that range from perfect classics to imaginative creations. The end product maintains exceptional quality, thanks to the ongoing research of Francesca Acquaviva, Andrea Bistaffa, and Marco Summonte. In this recently refreshed corner of the Pagano district, you’ll find a gelato for every mood. Start with the favourites of traditionalists, like Crema Oro, true to its name, rich and beautifully balanced between egg yolk and vanilla’s aroma; or the outstanding stracciatella with a superb fiordilatte supporting 72% Venezuela dark chocolate chips. The crown jewel is chocolate in all its forms: from the roundness of white chocolate, to the delicacy of milk chocolate, and bold notes of 85% dark. Seasonal fruit features prominently—try the yellow peach and rosemary sorbet, or the indulgent mascarpone with caramelised figs, where the natural sweetness of Puglian black figs is perfectly highlighted. Noteworthy vegan options too, like coconut and Apulian almond.

via F. Cherubini, 3 – 02 4818134 – lognomogelato.it

Pavé – Gelati & Granite

Among Italy’s top spots for high-level offerings and a contemporary concept, this branch of Pavé focuses on gelato and granita, crafted under the expertise of Kathleen Vasquez and true to the maison’s winning style. Seasonal availability drives the ever-changing sorbet range, alternating with timeless classics and pastry reinterpretations in frozen form: millefoglie, tarte tatin, tiramisù, sbrisolona, or pane, burro e 160, their famous apricot jam. Pistachio (raw and salted in sorbet), Piedmont hazelnut, coffee and cardamom, Dominican chocolate, or a “blonde” chocolate version with lime and black salt, almond with strawberry and basil, ricotta with lemon and olives, almond and cherries, walnuts and caramelised figs, banana and cocoa nibs, or a knockout zabaione. Among the water-based flavours: pumpkin and caramelised seeds, pineapple and fenugreek, raspberry, melon and chilli, pineapple with rocket and lime. Don’t miss the granitas either: from classics like almond or raspberry to chocolate or even cream. Instead of a brioche, try their freshly toasted filled doughnut. Identical offering available at the Cadore branch in a more minimalist space.

via C. Battisti, 21 – 02 94383619 – www.pavemilano.com

Terra Gelato

Massimo Grosso, a seasoned professional, is the skilled artisan behind Terra’s creations. Founded by Gianfranco Sampò, the shop employs an automatic weighing system (each flavour has its own recipe) to unite artisan creativity with well-balanced entrepreneurship. Top-quality ingredients, artisanal imagination, and cutting-edge tech distinguish this gelateria, where you can sample bold, unique flavours, from timeless classics to house specials like Terramisù, chocolate liquorice with mint, croccante all’amarena, or AI Terra with white chocolate, berries, and pepper. The fruit sorbets are elegantly simple, while more adventurous palates can opt for mango and chia, pear and cinnamon, salted hazelnut with peach, or oat and cashew. Nuts are front and centre in butter-based creams: peanut, hazelnut, gianduia, pistachio in sweet or salted form, or the bacio di dama. The 70% dark chocolate is available in a milk-based version, perfect with almond sorbet, salted caramel, or crunchy stracciatella. Timeless classics like fiordilatte with organic hay, yoghurt, custard, malaga and zuppa inglese also shine. Other branches can be found on via Losanna and in Rome, at Piazza Santa Maria Maggiore.