Frigidarium Gelateria

Via del Governo Vecchio, 112
Rome 00186
39 334.99.51.184

Editor's Note:  This is the best ice cream near Piazza Navona... If you're anywhere nearby this is worth the walk!!

 

Frigidarium 1Just next to the beautiful Piazza Navona in the heart of old Rome, comes the ice cream shop Frigidarium, where ancient and modern come together to create flavors of rare intensity.

Here the ice cream is not just a food, but an artistic expression, the balanced combination of quality raw materials that combine to create a special tasting experience.

Not only a job; but a passion and a mission for the owners, who hand-create the ice cream from scratch, with the freshest natural ingredients.

This "standardized" flavors and tastes of most gelaterias in Rome differ greatly from the laboratory of ice cream that is Frigidarium.


An example is the pistachio, derived from the processing of fine Sicilian pistachios of Bronte, whose taste is accompanied by an unexpected and pleasant aftertaste.

 

We are also experimenting with new sensations  like the delicate "Florentine Cream", that has a taste like the popular "Mukkotta" flavored ice cream.

 

 

 

 

Over 15 years of experience and methods of traditional and modern connnubio processes, make this small company a point of reference for anyone who loves good Italian ice cream.

 

We look forward to seeing you!  Come in and try a taste of any of our ice creams and find the perfect one or combination for your taste buds.

 

Our ice cream is made fresh every day (even several times per day) in order to guarantee the absolute freshest gelato possible.  We only use quality ingredients (including many special ingredients from abroad).  We also feature the highest-quality products such as milk and ricotta cheese many of which are sourced right here in the area of Rome!

 

Our fruit sorbet (because no milk is used) is produced using only real fruit to at least 50% of the recipe, together with honey, sugar carob flour and water

 

We use gluten-free ingredients (except some flavors of cookies/biscuits) and no hydrogenated fats, using cheeses such as mascarpone, bree, sheep’s ricotta and mozzarella di bufala - always fresh.

 

Our gelato are produced using fresh whole milk and egg yolk and before freezing is all pasteurized.

 

The cocoa used is Van Houten or DOMORI, vanilla exclusively in whole berries from Bourbon or Tahiti Madagascar or Tahiti Grand Cru Bora Bora; hazelnuts of the Langhe, almonds in the Val di Noto (Avola), Calabrian Amarelli licorice (DOC), pistachios to ensure you have a real Bronte (a biennial crop from a small company such as Bronte could not cover the global demand of the product) we buy them from a small family business of Bronte (in the district of Scalavecchia which also produces excellent honey and olive oil so we are so confident that the product is not "cut" with peanuts or almonds or other types of pistachio that cost less and allows others to cut costs and flavor).

 

Never skim on raw materials!!!

 

The way we produce our gelato is a mix between the desire to absolutely respect the traditions of Italian ice cream (so classic dishes like zabaglione cream, hazelnuts, chocolate is produced using excellent raw materials always respecting the traditional recipes), then there is the search for new special flavors not necessarily belonging to our classical food culture but interesting to experience - new sensory experiences – opportunities to learn about flavors that originate far from us and from our little quarter of the world; such things as fresh sesame, green tea Matcha (from Japan), ginger and nutmeg, maple syrup, Tonka beans, and more.

 

Then there are the other parts of our production - pastries both national and foreign.  Enjoy the Mozart style (praline Austrian made pistachio almond based), yarrow, mimosa, trifle, montblanc, apple pie, cake, sacher torte, cremino (fiat majani), tiramisu, the Sicilian cannoli, cassata puffs of saint joseph and many more. 

 

Some great gelato require great liquors and wines ....,from aged marsala to port along with Frangelico, rum, maraschino, Grand Marnier, cherry, myrtle, alchermes, chianti, sweet raisins and Falanghina, Guinness (every year only the St. patrick's day!!) and Menabrea.

 

For the cones and cookies/biscuits we use “pan di stele” and “plasmon”  which provides for an amazing tasting biscuit.

 

 

In brief we can say that the production is composed of 5 types of tastes:

 

Sorbets of at least 50% fresh fruit 

Classic flavors of Italian gelato respected in their tradition 

Foreign and locally inspired pastries 

New flavors based on our food Italian tradition and some foreign ones

Fruit creams such as mandorla pistachio, chocolate and seasonal fruits like blackberries, mulberries, figs and more like fresh strawberries and grated lemon

 

 

 

 

 

Check out these delicious pics!!

 


 

 

Frigidarium 2

More flavors than you can shake a stick at!

 

 

Frigidarium 3

These two are in ice cream heaven!!

 

 

Frigidarium 4

ahhhh... YUM!

 

 

Frigidarium 5

With high-quality natural ingredients, years of family experience and tons of
creative ideas, Frigidaium Gelateria is best ice-cream shop in the area!

 

Make your way over and try some scoops... and tell them FinditinRome sent you!

 

 

 


Our ice cream is made fresh every day (even several times per day) in order to guarantee the absolute freshest gelato possible.  We only use quality ingredients (including many special ingredients from abroad).  We also feature the highest-quality products such as milk and ricotta cheese many of which are sourced right here in the area of Rome!

Our fruit sorbet (because no milk is used) is produced using only real fruit to at least 50% of the recipe, together with honey, sugar carob flour and water

We use gluten-free ingredients (except some flavors of cookies/biscuits) and no hydrogenated fats, using cheeses such as mascarpone, bree, sheep’s ricotta and mozzarella di bufala - always fresh.

Our gelato are produced using fresh whole milk and egg yolk and before freezing is all pasteurized.

The cocoa used is Van Houten or DOMORI, vanilla exclusively in whole berries from Bourbon or Tahiti Madagascar or Tahiti Grand Cru Bora Bora; hazelnuts of the Langhe, almonds in the Val di Noto (Avola), Calabrian Amarelli licorice (DOC), pistachios to ensure you have a real Bronte (a biennial crop from a small company such as Bronte could not cover the global demand of the product) we buy them from a small family business of Bronte (in the district of Scalavecchia which also produces excellent honey and olive oil so we are so confident that the product is not "cut" with peanuts or almonds or other types of pistachio that cost less and allows others to cut costs and flavor).

Never skim on raw materials!!!

The way we produce our gelato is a mix between the desire to absolutely respect the traditions of Italian ice cream (so classic dishes like zabaglione cream, hazelnuts, chocolate is produced using excellent raw materials always respecting the traditional recipes), then there is the search for new special flavors not necessarily belonging to our classical food culture but interesting to experience - new sensory experiences – opportunities to learn about flavors that originate far from us and from our little quarter of the world; such things as fresh sesame, green tea Matcha (from Japan), ginger and nutmeg, maple syrup, Tonka beans, and more.

Then there are the other parts of our production - pastries both national and foreign.  Enjoy the Mozart style (praline Austrian made pistachio almond based), yarrow, mimosa, trifle, montblanc, apple pie, cake, sacher torte, cremino (fiat majani), tiramisu, the Sicilian cannoli, cassata puffs of saint joseph and many more. 

Some great gelato require great liquors and wines ....,from aged marsala to port along with Frangelico, rum, maraschino, Grand Marnier, cherry, myrtle, alchermes, chianti, sweet raisins and Falanghina, Guinness (every year only the St. patrick's day!!) and Menabrea.

 

For the cones and cookies/biscuits we use “pan di stele” and “plasmon”  which provides for an amazing tasting biscuit.

 

In brief we can say that the production is composed of 5 types of tastes:

 

Sorbets of at least 50% of real fruit 

Classic flavors of Italian gelato respected in their tradition 

Foreign and locally inspired pastries 

New flavors based on our food Italian tradition and some foreign ones

Fruit creams such as mandorla pistachio, chocolate and seasonal fruits like blackberries, mulberries, figs and more like fresh strawberries and grated lemon