Gelatario
Puglia
The listing
In Puglia, Gelatario is an address worth knowing for anyone after real artisanal gelato. You will find it at Via Giuseppe Libertini 63.
The flavor this guide pairs with Puglia is almond. Anyone stepping into Gelatario 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.
Opening hours according to public sources: Mon–Thu 11:00–22:00 · Fri–Sun 11:00–00:00. Phone: +39 0832 159 2098. The official website is linked in the listing above. Before planning a visit, it is worth checking seasonal openings and closures directly with the gelateria.
The symbol flavor of Puglia on this guide — a tasting compass, not a verdict on the counter.
Location of Gelatario on Google Maps.
The gelateria in its territory
This listing is part of the guide to artisanal gelaterie in Puglia, which follows 161 counters across the region: the regional pages gather the addresses town by town, with maps and practical details.
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
A simple tasting method: one scoop of a classic cream and one of the flavor that tells the territory’s story — for Puglia, on this guide, almond. If both convince, the rest of the display case rarely disappoints. Being wary of bright colors out of season remains the oldest and soundest advice in the trade.
One last counter-side clue: a flavor board that changes with the weeks. A short, seasonal list almost always says more than an endless display.
Nearby gelaterie in the guide
In the same area the guide also follows Agricola, Al Massimo gelateria and Amado Mio: their listings are linked below. Even outside the big cities, comparing nearby counters says a lot about the level of the area.
FAQ about Gelatario
Where is Gelatario?
Gelatario is located at Via Giuseppe Libertini 63 (Puglia). The map in the listing shows the exact spot and opens turn-by-turn directions.
What are the opening hours of Gelatario?
According to public sources: Mon–Thu 11:00–22:00 · Fri–Sun 11:00–00:00. Hours and seasonal openings can change — for a trip from far away, a direct check is worth the call.
Which flavor should you try in Puglia?
The region's symbol flavor on this guide is almond: a good first scoop, together with the classics that reveal any laboratory — fior di latte, crema and the sorbets of the season.
How can you tell whether a gelateria is genuinely artisanal?
By the laboratory’s signals: flavors that follow the seasons, natural colors (real pistachio is never bright green), covered tubs or pozzetti, and a flavor list that changes through the year. The word “artisanal” on the sign is not enough by itself: what counts is the counter and what rotates on it.
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.