Food and drink
Certain flavours change with the seasons: the mandarin in winter and the autumn dried fig and walnut are especially good. Others are permanent fixtures: these include the unmissable zabaione – made using 20-year-old barrel-aged Marsala. Only tubs are permitted: cones, the Alonghis say, interfere with the purity of the flavour.
It's clean, bright and functional, with a focus on the ice-cream itself – which is hidden from view in cylindrical metal tubs with lids.
They’re friendly, efficient gelato scoopers in here.
Via della Panetteria is two blocks east of the Trevi Fountain.
San Crispino’s prices are in the luxe gelato bracket. Whereas prices in most gelaterias start at 1.50 euros for a small cone or tub, here they kick off at 2.30 euros – and this ‘piccola’ size really is small. A 3 euro tub, however, should satisfy most ice-cream cravings.
There's another useful centro storico branch at Piazza della Maddalena 3, one block north of the Pantheon; it keeps the same hours.
- Families with teenagers
- No fuss