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<\/a><\/figure>\n\n\n\nI have been\nto Florence 13 times so far and I have tested all the gelaterias recommended by connoisseurs\/locals. As\nothers\nhave appeared, also recommended, I have visited them too, what do you think.<\/p>\n\n\n\n
Paradoxically,\nthe more gelaterias I tested, the more I couldn’t answer the question \u201cwhere is\nthe best ice cream in Florence?\u201d. Not only because it is clearly a matter of\ntaste \u2013 I like pistachio, maybe you like fruit ice cream, I like chocolate,\nmaybe you like vanilla. But, mostly, because I like a certain flavor from a\ncertain gelateria \u2013 pistachio from X, raspberry from Y, an unusual flavor from\nZ, and so on.<\/p>\n\n\n\n
Hmm\u2026 I should do this: taste all the chocolate ice cream from everyone and make a top, then all the mango ice cream from everyone and make a top, and so on with each flavor, until\u2026 I end up in the Emergency Room and the Italians send me to AA \u2013 Anonymous Aromaholics \ud83d\ude42<\/p>\n\n\n\n
If I can\u2019t\nsay where to buy the best ice cream in Florence, on the other hand, I can say\nwhere NOT to buy it!<\/p>\n\n\n\n Do not buy from shops where the ice cream looks like Everest! No artisanal ice cream could stand like that. I call it \u201cpump inflated ice cream\u201d. It\u2019s clear that it\u2019s full of chemicals, to be able to stand like a mountain over the container\u2026<\/p>\n\n\n\n I found out that sweetened ice could be found as far back as Antiquity! However, Mr. Buontalenti, an Italian born in Florence in 1531, transformed ice into a creamy delicacy, revolutionizing the cold dessert.<\/p>\n\n\n\n The man was\nmulti-talented: artist, military engineer, architect, mechanic, mathematician,\nand even a theater set designer! He worked for the Medici family.<\/p>\n\n\n\n It is said\nthat one day, Buontalenti was tasked with organizing an opulent party to\ncelebrate the arrival of a Spanish delegation that had come to Florence to\nvisit the Grand Duke Cosimo I.<\/p>\n\n\n\n Cosimo\nwanted to impress those people, of course! A lavish party was organized, with theater\nperformances, fireworks, and other extravagances. And Buontalenti thought of\npreparing a special dessert.<\/p>\n\n\n\n Under the\nBoboli Gardens, the Medici family had an ice cellar. Buontalenti was an expert\nin storing ice and snow, inventing a kind of cellar lined with cork and wood\nfor insulation.<\/p>\n\n\n\n For dessert,\nhe made a kind of frozen zabaglione, from sweetened milk, eggs, and wine melted\nover salted ice. To this sweet egg cream, he added flavors of bergamot, lemon,\nand orange. (The milk and eggs provided the velvety texture that made it\nfamous.)<\/p>\n\n\n\n And so, we\ncan say that modern ice cream was born.<\/p>\n\n\n\n In 1979,\nmerchants in Florence decided to honor Buontalenti with an ice cream\ncompetition.<\/p>\n\n\n\n This\ncompetition was won by GELATERIA BADIANI<\/strong>, which came up with a new\nflavor paying homage to the original ice cream created at the Medici court.<\/p>\n\n\n\n This new\nflavor quickly became popular throughout Florence and can be found in many\ngelaterias. It is called Buontalenti and is based on egg cream and whipped\ncream.<\/p>\n\n\n\n But to taste\nit \u201clike its mother made it,\u201d go to Gelateria Badiani. The owners have\nregistered the name of this flavor to protect it.<\/p>\n\n\n\n I reached\nthe venue in question,\nwhich is not exactly central. Oh my, it is something!!!<\/p>\n\n\n\n Your mouth waters as soon as you see all the flavors in the displays.<\/p>\n\n\n\n I get 3 flavors, among which, of course, is Buontalenti. Two would have been more than enough, believe me, but the temptation was strong!<\/p>\n\n\n\n Beyond dozens of types of ice creams, they also have cakes and pastries that make you want to organize a party every day!<\/p>\n\n\n\n Considered by some to be the best in Florence. <\/p>\n\n\n\n It is right in Piazza del Duomo, as you look at the Duomo, in its “right corner.” <\/p>\n\n\n\n The location is very small, but who cares, as long as the ice cream is very, very good. You take it and go out to the street to eat it. <\/p>\n\n\n\n I, who prefer to buy in a cup, so it doesn’t drip on me from the cone, got it here in an edible basketry. Very nice to hold and eat from (and it too…).<\/p>\n\n\n\n When I discovered it for the first time, I knew there was only one, two bridges away from Ponte Vecchio. <\/p>\n\n\n\n In the meantime, I see they have opened in another location as well. (The second location I found is near the Basilica of Santa Croce.) <\/p>\n\n\n\n I liked many flavors from them! I mostly went for the fruit ones.<\/p>\n\n\n\n Santa Trinita is one bridge closer than Carraia (practically, the first bridge after Ponte Vecchio), also positioned at the end of the bridge. <\/p>\n\n\n\n I was amused when I discovered in my photos from different years how prices have risen… (I will check the prices from 2024 this fall.) <\/p>\n\n\n\n I bought\nblack sesame ice cream here. And not just once… <\/p>\n\n\n\n Interesting,\nI won’t say no. <\/p>\n\n\n\n But I also tasted others because the offer is indeed rich. <\/p>\n\n\n\n Every time I get ice cream here, I like to eat it perched on the edge of the bridge (see the photo at the beginning). It is a wonderful view of the river and, especially, of Ponte Vecchio. Day and night…<\/p>\n\n\n\n From what\nI\u2019ve \u201csniffed out\u201d, it\u2019s less touristy. I found out about it from locals. <\/p>\n\n\n\n And since I sniffed it out, I decided to eat it too \ud83d\ude42<\/p>\n\n\n\n They have a small location, situated on the other side of the river, not far from the Basilica of Santo Spirito or the gelateria La Carraia.<\/p>\n\n\n\n If you are in Piazza del Duomo and have already tasted the ice cream from Edoardo, then Grom is another good option, being very close. <\/p>\n\n\n\n As you look at the Duomo, take the street to its right and immediately the first little street on the right. There you go, you\u2019ve arrived. The harder part is choosing the flavors because there are many tempting ones\u2026 <\/p>\n\n\n\n They, like other good gelaterias, have ice cream in “barrels”. <\/p>\n\n\n\n If you don\u2019t happen to pass by here or are already full, no worries, there is a Grom branch in the Santa Maria Novella train station as well. An ice cream is just perfect while you keep your eyes glued to the electronic board to see which platform you need to run to.<\/p>\n\n\n\n Also in Piazza del Duomo, a new spot has appeared not long ago (I discovered it here in 2021, but I knew it from Rome), Don Nino. It is right on the left side of the Duomo. There are tables outside where you can sit and enjoy your ice cream without it dripping on your hands.<\/p>\n\n\n\n The guide\nwith whom I went on a \u201cfree walking tour\u201d recommended this gelateria on Via dei\nTavolini as the best in Florence! <\/p>\n\n\n\n I ate here\ntoo, I liked it, but my Top 3 includes others. <\/p>\n\n\n\n Perch\u00e9 no is\nalso very convenient: it is on a small street perpendicular to the shopping\nstreet between the Duomo and Piazza della Signoria, close to Piazza della\nRepubblica. <\/p>\n\n\n\n It has been\noperating since 1939 and also offers desserts like mousse, vegan ice creams, or\nthose made with soy milk.<\/p>\n\n\n\n On Via dei Neri, a street right next to Palazzo Vecchio (to its right), you find this popular gelateria. The street itself is popular also because it hosts the sandwich shop All\u2019antico Vinaio<\/strong>.<\/p>\n\n\n\n They have\nsandwiches filled with all sorts of local goodies, standard combinations or…\nwhatever your mouth desires. <\/p>\n\n\n\n (The first\ntime I got one from here, a huge sandwich cost 5 euros. In recent years when\nI\u2019ve been, it had gone up to 6 euros. Update check online: now, in 2024, it\ncosts between 7-11 euros for a sandwich.) <\/p>\n\n\n\n Oh my God,\nhow many people always queue on both sides of the street to buy sandwiches from\nthem!!! Here is proof from autumn 2018: <\/p>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\nBERNARDO BUONTALENTI \u2013 THE INVENTOR OF MODERN ICE CREAM<\/strong><\/h3>\n\n\n\n
<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure><\/li><\/a><\/figure><\/li><\/a><\/figure><\/li><\/ul><\/figure>\n\n\n\nWHERE TO EAT ICE CREAM IN FLORENCE (what I have tested)<\/strong><\/h3>\n\n\n\n
EDOARDO<\/strong><\/h4>\n\n\n\n
<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\nLA\nCARRAIA<\/strong><\/h4>\n\n\n\n
<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure><\/li><\/a><\/figure><\/li><\/a><\/figure><\/li><\/ul><\/figure>\n\n\n\nEMPORIO,\nSANTA TRINITA<\/strong><\/h4>\n\n\n\n
<\/a><\/figure>\n\n\n\n<\/a><\/figure><\/li><\/a><\/figure><\/li><\/a><\/figure><\/li><\/ul><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\nSBRINO<\/strong><\/h4>\n\n\n\n
<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\nGROM<\/strong><\/h4>\n\n\n\n
<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\nDON\nNINO<\/strong><\/h4>\n\n\n\n
<\/a><\/figure>\n\n\n\nPERCH<\/strong>\u00c9<\/strong> NO<\/strong><\/h4>\n\n\n\n
<\/a><\/figure>\n\n\n\nGELATERIA\nDEI NERI<\/strong><\/h4>\n\n\n\n
<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n