Caffe Gelateria Fiorio dal 1780
Torino, Piedmont
The listing
In Torino, in Piedmont, Caffe Gelateria Fiorio dal 1780 is one of the historic addresses — the date in its story speaks for itself: 1780 for anyone after real artisanal gelato.
The flavor this guide pairs with Piedmont is gianduia. Anyone stepping into Caffe Gelateria Fiorio dal 1780 can use it as a reference, while keeping an eye on the classics: fior di latte, crema and the sorbets of the moment say a lot about a laboratory's quality.
Before planning a visit, it is worth checking seasonal openings and closures directly with the gelateria.
From 1780 to today: one of the counters with the longest history among the guide's listings.
The symbol flavor of Piedmont on this guide — a tasting compass, not a verdict on the counter.
The city's other gelaterie are gathered on the regional page, town by town.
Location of Caffe Gelateria Fiorio dal 1780 on Google Maps.
The gelateria in its territory
In Torino this guide follows 45 gelaterie: comparing a couple of them in a single outing is the most honest way to gauge the city's level. Nearby counters are listed below and, in full, on the region page.
Listing information comes from public sources — including OpenStreetMap — and from the guide’s archive: the editorial team verifies and enriches it over time, and when a piece of data is not confirmed it is left out rather than invented. No listing is paid for.
Artisanal gelato in Italy: the context for this listing
The cone remains one of the country’s most democratic rituals: a good counter turns up in historic centres and provincial towns alike, and it is often off the tourist routes that the laboratories surprise the most.
Italian artisanal gelato is not a single product: it is a geography. Every region has brought its own ingredients to the counter — Bronte pistachio in Sicily, hazelnut in Piedmont, bergamot in Calabria, alpine milk in the north — and every city has its reference counters, often handed down through generations.
The difference between artisanal and industrial gelato is decided in the laboratory: daily churning, fruit in season, less air and fewer added vegetable fats. That is why the same word, gelato, can describe such different experiences from one address to the next.
The guide gathers gelaterie region by region: from the regions page you can drill down to the city and to each individual listing.
How to use the guide starting from this listing
The most direct route starts from the gelaterie page: the map of the regions leads to the area you are interested in, where the counters are grouped town by town with maps and directions. The search on the homepage, meanwhile, finds a gelateria by name, city or region in a few keystrokes.
This is one of the guide’s essential listings: fields appear only once the sources confirm them. For the visit itself, the universal rules of artisanal gelato hold — seasonal flavors, believable colors, protected tubs — plus a direct check of hours and openings.
What to taste at the counter
Two well-chosen tastes are enough to judge a gelateria: one “naked” flavor like fior di latte, which forgives no shortcuts, and a sorbet of the season. The regional symbol flavor — gianduia for Piedmont — is the guide’s recommended third stop.
Seasons matter: citrus and rich creams in winter, stone fruit and sorbets in summer. A counter offering strawberry in December is telling a different story from that of artisanal gelato.
Gelaterie near Torino
In and around Torino the guide also follows Agrigelateria San Pè, Alberto Marchetti and Alberto Marchetti: their listings are linked below. Comparing two or three counters in a single outing is the most honest way to gauge the area’s level.
FAQ about Caffe Gelateria Fiorio dal 1780
Where is Caffe Gelateria Fiorio dal 1780?
Caffe Gelateria Fiorio dal 1780 is located in Torino (Piedmont). The map in the listing shows the exact spot and opens turn-by-turn directions.
Since when has Caffe Gelateria Fiorio dal 1780 been open?
The recorded year is 1780, worn proudly right in the shop’s name. Gelaterie with a long history behind them are often the safest way to learn a city’s taste.
Which flavor should you try in Piedmont?
The region's symbol flavor on this guide is gianduia: a good first scoop, together with the classics that reveal any laboratory — fior di latte, crema and the sorbets of the season.
Are there other gelaterie in Torino?
Yes: the guide follows 45 gelaterie in Torino. The full list, town by town, is on the Piedmont region page.
How can you tell whether a gelateria is genuinely artisanal?
Three reliable clues: the fruit follows the calendar, the colors stay true to real ingredients, and the counter prefers pozzetti or covered pans to theatrical mountains. An open laboratory, where you can catch the churning, closes the circle.
Why do some listings carry more information than others?
The guide’s rule is simple: better an empty field than an invented one. Every listing shows the information confirmed as of the latest update, and grows over time along with its sources.
Is the information in this listing verified?
The listing reports only data confirmed by public sources — including OpenStreetMap — and by the guide’s archive: when a piece of information cannot be verified it is omitted, not invented. No gelateria can pay for its listing or its position.