Not just art – you can also enjoy great gelato in Florence. The best gelaterias in Florence

Florence is bursting with beauty and life. For a full view, one must climb up to Piazzale Michelangelo, the city's most famous panoramic point: from here you can see in its entirety the birthplace of the Renaissance, home to Giotto, Michelangelo, Brunelleschi. But if it’s true that "life without art is meaningless," it’s equally true that a refreshing break can work wonders. Here are 11 addresses in the city included in our Gelaterie d’Italia 2025 guide, two of which – Gelateria della Passera and I Gelati del Bondi – have been awarded the highest recognition, the Tre Coni.
The best gelaterias in Florence

Gelateria della Passera

Cinzia Otri became a gelato maker "by accident", transforming a venue initially intended for a restaurant into one of the finest artisanal laboratories in Italy. For fifteen years, in this carefully curated shop, Cinzia has been skillfully and passionately crafting gelato and sorbets, combining her passion for sourcing local excellence with her culinary skills. Thus, from milk from biodynamic farms and specialities mostly sourced from small local producers, a range of flavours comes to life, spanning from classics (various chocolates, hazelnut, pistachio) to unique creations, such as Carezza (with honey, chamomile, and almond milk) and one with banana, orange, and nutmeg, to the Pellegrino Artusi (cream with saffron from Città della Pieve) and the Monnalisa (with chestnut honey, renetta apple purée, walnuts, sultanas rehydrated in vinsanto, and orange blossom water). Excellent seasonal fresh fruit sorbets, from fig to persimmon, and surprising alcoholic sorbets inspired by cocktails, such as Negroni or Moscow Mule.

via Toscanella, 15r – 055 6142071 – gelateriadellapassera.it

I Gelati del Bondi

Vetulio Bondi’s work has, for over forty years – since the shop’s opening in 1982 – been characterised by meticulous research into top-quality products and an untiring desire to explore and experiment with flavours, tastes, and combinations, inspired by recipes, the territory, and sheer imagination. In the shop on via Nazionale, near Santa Maria Novella, you will find masterfully executed classics (from chocolate to pistachio, including a house signature like salted caramel with Normandy butter), flavours inspired by traditional desserts (like tiramisu, zuppa inglese, ricotta and fig), and intensely flavoured fruit sorbets. Original creations abound, such as black sesame (another emblematic flavour by Bondi) or matcha and milk, and more adventurous tastes like olive oil (local flavours are a passion here), pepper, and yuzu.

via Nazionale, 61r – 055 287490 – gelatidelbondi.com

Gelateria Pasticceria Badiani

Over ninety years of history for this historic Florentine shop, run since 1993 by the Pomposi family, who have expanded the business beyond Italian borders. The iconic product of Badiani is Buontalenti, a gelato created in the 1960s for a competition and still the shop’s flagship today: the simplicity and balance of its composition (just cream, milk, sugar, and eggs) alongside the quality of the ingredients are key to its success (also worth trying in the Dolcevita version, with a pistachio ripple). However, the whole range of cold desserts here is of notable quality, from seasonal specialties like Castagnaccio (inspired by the Tuscan dessert), to classics (pistachio, various chocolate options), and delights like the cremino. The shop also functions as a patisserie and café. Two other locations in the city.

viale dei Mille, 20r – 055 578682 – www.gelateriabadiani.it

Barroccino

Pastel colours, a counter reminiscent of an old gelato cart, swing-like seats. The atmosphere of these gelaterias – one on via Carlo Ragghianti Ludovico, inside the San Donato shopping centre, and this one on via della Torre degli Agli, both in the Novoli area, northwest outskirts of Florence – evokes childhood memories and the classic gelato parlours of the past. This is a conscious choice by owners Carmen and Lucia, who have entrusted the expert hands (despite his young age) of Pierpaolo Portogallo. Cones and cups of various sizes are filled with creamy and sorbet flavours, optionally topped with a wafer. Rotating flavours include dark chocolate, cheesecake, hazelnut, coffee, pistachio, strawberry, Sorrento lemon… Plus, semifreddos (cannoli, cassatas, crêpes, cheesecake, Sacher cake, zuccotto), macarons, and at Christmas, traditional festive cakes filled with gelato and covered in chocolate, pistachio, hazelnuts, or berries. A third shop has recently opened in the city centre, on via del Corso 66R.

via della Torre degli Agli, 71 – 055 9330451 – gelateriabarroccino.it

Caminia

For over thirty-five years, this gelateria – whose name combines the names of sisters Camilla and Lavinia Mannucci, continuing the work started by their parents in 1987 – has been a beloved destination in the lively Gavinana neighbourhood and beyond, for a high-quality gelato. Their success lies in a range that skillfully blends signature creations and classics, constantly refreshed with seasonal and imaginative flavours and sorbets. The signature Caminia cream (milk, cream, eggs, and sugar, available in several variations, including pistachio), the yogurt (the shop is also a yogurt bar), and the indulgent Le 30 Perle (chocolate with chocolate flakes and raspberry jam) are just some highlights, alongside excellent classics, from dark chocolate to melon sorbet. They also offer ice cream cakes and semifreddos. Another location in the city.

viale D. Giannotti, 29r – 055 6810651

Edoardo il gelato biologico

A certified organic gelateria with vegan options, facing Piazza Duomo. The care and dedication put into the work are evident from the homemade cones, crafted daily with Tuscan ancient grain flours. Naturally, the cold production follows the seasons, drawing inspiration – with a creative flair – from the availability of raw materials (preferably local) and regional and festive specialities. Highlights include strawberry, raspberry and rosemary, melon and Cantiano cherry, fig blossom, yogurt and sour cherry, pumpkin and amaretto, honey and lavender, zabaione with Chianti vinsanto, and Panettone, alongside strong classics (pistachio with Trapani salt, hazelnut, chocolate). Also serving affogati and milkshakes. Another branch on via de’ Guicciardini, 9.

piazza del Duomo, 45/R – 055 281055

Gelato, Gabriele Vannucci

Opened in 2002, this gelateria on the city outskirts is the sweet kingdom of pastry chef Gabriele Vannucci, born in 1988, who brings his impressive experience to the world of gelato. In a small, carefully curated shop marked only by the word "Gelato" (and its phonetic spelling) on the sign, Vannucci offers a small, high-quality selection crafted with excellent raw materials. Classic flavours (pistachio, chocolate, stracciatella) sit alongside signature ones (like the Vannucci cream), indulgent creations (including RAP – ricotta, amarena cherry, and pistachio –, peanut and caramel, peach with wine, or Lecce-style coffee), and fresh fruit sorbets. Vegan options available. Also, delicious homemade cookies sold in resealable jars.

via Antonio Scialoja, 27r – 055 5326336 – gabrielevannucci.it

Mordilatte

In the Coverciano district, a sweet haven for lovers of artisanal gelato. Here, not only is a natural gelato produced with excellent ingredients, well churned, and with perfectly balanced sweetness, but curiosity is sparked with seasonal creations inspired by available ingredients and imagination. Alongside excellently crafted classics (pistachio, hazelnut, salted caramel, chocolate – also available as a sorbet), and fresh seasonal fruit flavours (like blackberry, apricot, strawberry, peach), you will find unusual sorbets such as mint and ginger or almond and passion fruit, as well as flavours inspired by local and non-local desserts like panforte and panettone. Gluten-free cones available.

via Gabriele D’Annunzio, 105 – 055 9063360

Sbrino – Gelatificio Contadino

The name says it all – or almost – about the philosophy of this Oltrarno gelateria. Most raw materials used for sorbets, gelato, and granitas are sourced from farms associated with some of the owners, starting with milk from pasture-raised cows. What isn’t sourced locally is chosen from renowned areas: pistachios from Stigliano, hazelnuts from the Nebrodi Mountains, Modica chocolate, licorice from Calabria, almonds from Toritto. With seasonal and creative variations, the flavours range from speculoos and zuppa inglese, peanut and chocolate, caramelised apple, pear and chocolate, ricotta, blackberry and walnut, to marsala zabaione and orange with Campari, and even an original flavour with roasted pumpkin seeds.

via dei Serragli, 32r – 055 0122286

La Sorbettiera

In this small, well-kept shop on Piazza Tasso, Antonio Ciabattoni channels his extensive experience into crafting sorbets and gelato. His signature product is the mattonella – two rectangular wafers encasing gelato. But what defines his work is the ongoing search for top-quality ingredients and flavours, inspired by travel and traditional dessert recipes. Seasonally rotating flavours include – increasing in "complexity" – ancient cream, Bronte pistachio, salted caramel, Catrame (75% Peruvian chocolate), chestnut, persimmon, lemon and sage, apple pie, refined matcha tea, and pumpkin spice latte (spiced pumpkin, milk, coffee). Two other branches in the city.

piazza T. Tasso, 11r – 055 5120336 – www.lasorbettiera.it

Vivoli

The Gran Crema Caffè Vivoli (a coffee affogato, or hot chocolate, also available with gelato and pistachio or hazelnut granules) is the iconic product of this historic gelateria in the heart of the city, near Santa Croce. Many queue up to taste it (and post photos on social media). But Vivoli – which started as a dairy, later evolving into a gelateria and then a patisserie – also offers excellent seasonal fresh fruit sorbets (prickly pear, watermelon, loquat, melon, apricot with rosemary), expertly made classics, and treats such as rice, amaretto, millefeuille (also available as a cake), and unique local specialities like vinsanto and cantucci.