The best gelato in Modena, Parma and Reggio Emilia

Other gelato addicted out there? Yeah, we all know that gelato in Bologna is so great.
But I'd be a huge mistake to stop your research there.
So sit down, relax and explore Emilia Romagna in search of the best gelato.

The best gelato in Modena

Bloom

In the city where you can shop at the Albinelli food market and dine at Osteria Francescana, can gelato be outdone?

Gianluca is the mastermind of Bloom, 2 small gelato shops in the centre of Modena. His obsessive research for the prime ingredients gives born to pure flavours like melon, peach and local cherry next to spectacular reinterpretations like Mirabelle cake or Paris - Brest dessert.

My tip?

Take out the Balsamic bottle you've gotten during our food tour in Modena, put a few drops on the gelato and taste heaven in a spoon.

My favourite flavour: Vignola's cherry (only in springtime)

Piazza Giuseppe Mazzini, 42, 41121 Modena MO
Tel. +39 059 714 8614

Via Del Taglio, 16, 41121 Modena MO
Tel. +39 059 714 3409

bloomgelateria.it

Joia, Formigine (Modena)

Andrea Martinelli opened Joia GelateriaNaturale with his wife Morena in Formigine, a small village with a nice castle near Modena.

Andrea is a chef who worked around Italy and brought back his knowledge to his land. The result is a gelato made with carefully chosen ingredients from small local producers.

Try the refreshing almond and sage, the oriental white coffee and cardamom, or the surprising bread, butter and jam.

Don't underrate the pastries: focaccine with sourdough, babà, plumcake and during Christmas time, panettone.

My favourite flavour: Spagnola custard with Balsamic marinated cherries

Via Trento e Trieste, 112, 41043 Formigine (MO)
Tel. +39 335 822 5670

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The best gelato in Parma

Ciacco Lab

Take "a walk in the park" with a "midsummer night dream" through the streets of Parma.
No, I didn't get hurt by my romantic English literature book.
I'm with the unusual gelato experiments of Ciacco Lab.

Stefano Guizzetti explores new combinations and techniques, and collaborates with Universities and local producers and the result can't be less than surprising.

If you're tired of chocolate and strawberries, this is your place. For sure it's mine.

My favourite flavour: Red chickpea

Str. G. Garibaldi, 11, 43121 Parma
Tel. +39 0521 570208
www.ciaccolab.it

Banchini

Love chocolate? Imagine gelato made by chocolate masters!

Since 1879, they’ve been all about excellence, now crafting ice cream with top-quality, often local ingredients.
Everything’s homemade—like hazelnut, pistachio, and almond pastes.

The classics are creamy and rich, but Alessia Palmitessa’s creations steal the show: zabaglione with Marsala 2004, Fondente 1879, and wild flavors with herbs or edible flowers.

Need a lactose-free alternative? Got sorbets too.

My favourite flavour: ricotta and caramelized figs

Via La Spezia, 121 43125 Parma
Tel. +39 0521 1759814
cioccolatobanchini.com

The best gelato in Reggio Emilia

Cremeria Capolinea

Set between Modena and Parma, Reggio Emilia still lacks the food halo of its neighbours. But if we speak about gelato everything changes.

Cremeria Capolinea is one of the best gelato I've tried in Italy.

Since 2010 Simone Di Feo, a former IT developer, decided to apply his algorithms to gelato. In 10 years he won several prizes, wrote a gelato recipe book and that seems just the beginning.

Capolinea gelato is precise and creative like Simone's tattoos.

Get classics like pistachio or hazelnut, perfect in taste and texture. Or delight yourself with Giovanna, a semifreddo with cream and almond brittle, or Vidamà, a 100% chocolate sorbet from Côte d'Ivoire.

My favourite flavour: "Al contadino non far sapere" (don't tell the farmer): gelato with robiola cheese, pear and honey.

Viale Ettore Simonazzi, 14, 42121 Reggio Emilia RE
Tel. +39 0522 452722
cremeriacapolinea.com