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ristorazione — Reggio Emilia · Emilia-Romagna
In Reggio Emilia, along Via Canalina, an artisan gelato shop has carried forward a craft since 1918 that few businesses in Italy can claim with such continuity. The premise is simple: more than a century, the same recipes.
In the heart of Reggio Emilia, behind a door that has opened since 1918, Gelateria Romana keeps alive a craft passed down through generations. Not a recent opening, not a trend: over a century of original recipes that no season has ever changed, in a city that has always recognised them.
At the counter, customers choose from more than thirty flavours: cream and fruit gelato, Sicilian granite, semifreddi and gelato cakes. No emulsifiers, no chemical additives, no artificial colouring. Each tub tells the story of a raw ingredient, and the Giovanna flavour — remembered by customers for its balance — has become a point of reference over time.
In the in-house workshop, the recipes take shape every day. The raw materials are Italian in origin, many certified DOC or DOP; the cream bases use milk from Fattoria Monte di Bebbio, the same milk used for Parmigiano Reggiano. It is from that choice of supply chain that the texture customers describe as just the right creaminess is born.
From customisable gelato cakes to the Stracchino della Duchessa, all the way to the cart for events: the page tells the rest of the story.
