Terzo Cerchio - Gelateria Artigianale
Palermo, Sicily
The listing
Terzo Cerchio - Gelateria Artigianale is an artisanal gelateria in Palermo, in Sicily. You will find it at Via Maqueda 415, in Palermo.
On AppGelato, Sicily is represented by pistachio: a good starting point for a first scoop. As with any artisanal counter, the real test remains the classic creams and the fruit sorbets of the season.
Opening hours according to public sources: Mon–Thu, Sun 09:30–01:00 · Fri–Sat 10:00–02:00. Phone: +39 091 327728. Before planning a visit, it is worth checking seasonal openings and closures directly with the gelateria.
The symbol flavor of Sicily 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 Terzo Cerchio - Gelateria Artigianale on Google Maps.
The gelateria in its territory
In Palermo this guide follows 17 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
The first test of an artisanal counter is the classics: a clean fior di latte, a crema that tastes of real egg yolk and vanilla, a fruit sorbet that respects the season. In Sicily the rule of the territory applies too: the guide’s symbol flavor is pistachio, and asking the counter for its version is the quickest way to read the laboratory’s hand.
The tubs are a clue as well: closed pozzetti or low, covered pans protect gelato far better than the colorful mountains in some display windows, and shops that use them usually work for flavor, not for show.
Gelaterie near Palermo
In and around Palermo the guide also follows Briosa, Castagnetta and Da Carlo: 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 Terzo Cerchio - Gelateria Artigianale
Where is Terzo Cerchio - Gelateria Artigianale?
Terzo Cerchio - Gelateria Artigianale is located at Via Maqueda 415, in Palermo (Sicily). The map in the listing shows the exact spot and opens turn-by-turn directions.
What are the opening hours of Terzo Cerchio - Gelateria Artigianale?
According to public sources: Mon–Thu, Sun 09:30–01:00 · Fri–Sat 10:00–02:00. 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 Sicily?
The region's symbol flavor on this guide is pistachio: 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 Palermo?
Yes: the guide follows 17 gelaterie in Palermo. The full list, town by town, is on the Sicily region page.
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.