News & recipes
From the world of artisanal gelato: guides, recipes and curiosities
Practical guides, signature recipes and stories of Italian gelaterie — verified and updated over time by the editorial team.
The section
The editorial team's deep dives: how many calories a scoop really carries, how a pandoro layered with natural yeast comes together, which desserts pair best with gelato. Articles verified and updated over time.
Calories, pairings and useful facts about gelato and its ingredients, explained without inventing numbers.
Desserts designed to be served with — or alongside — a good scoop of artisanal gelato.
Tales of Italian counters and gelato makers, from small provincial laboratories to historic names.
All articles
The latest guides and recipes
Artisanal Gelato Calories: How Many a Scoop Really Contains, with a Flavor-by-Flavor Chart
How many calories are in artisanal gelato? Scoop weight, a flavor chart from fior di latte to pistachio, and how creams, sorbets and cones compare.
Vegan Panettone: How It's Made Without Butter and Eggs, and How to Choose a Well-Made Artisanal One
Vegan panettone without butter, eggs or milk: what replaces them, how the taste changes and what to check on the label to pick an artisanal one.
Molten chocolate lava cake: the step-by-step recipe and the fior di latte gelato pairing
The molten chocolate lava cake recipe: exact amounts, minute-precise baking times and the freezer trick, with fior di latte gelato as the perfect pairing.
Movie-Night Cake: the Sofa-Evening Dessert That Shifts Gear with a Scoop of Gelato
The movie-night cake is one of those sofa-evening desserts that shift gear with a scoop of gelato: ideas and criteria for getting the pairing right.
Verona and the East: Gelateria Savoia and the Sun That Comes Into the Window
Gelateria Savoia is one of the historic names of gelato in Verona: a story weaving the city, its old trade ties with the East and the taste of the sun.
Tocino de Cielo: the Spanish Dessert of Egg Yolks and Caramel That Meets Gelato
Tocino de cielo is an old Spanish dessert of egg yolks and sugar: how it's made, where it comes from and which gelato best balances its sweetness.
Gelateria Cesare: a story of passion for gelato in the heart of Reggio Calabria
Gelateria Cesare is one of the names the people of Reggio Calabria have always linked to artisanal gelato: a story of passion in the heart of the city.
Laminated Pandoro with Sourdough Starter: How the Recipe Is Born, What Makes It Special and How to Recognize It
Laminated pandoro with sourdough starter explained: how it differs from classic pandoro, how the starter works and how to spot the artisanal version.
Gelato Day, the European Day of Artisanal Gelato: What It Is and Why It's Celebrated on March 24
What Gelato Day is, the European Day of Artisanal Gelato on March 24: how it began, why it exists and how Italian gelaterie celebrate it each year.
Fruit and almond gelato: the soft almond cake with peaches and cherries that closes out summer in style
Blogger Michela's soft almond cake with peaches and cherries, designed to go with a rippled almond gelato: here is the recipe, simple from start to finish.
Sweet chocolate salami: the classic recipe to serve with a scoop of crema gelato
The sweet chocolate salami recipe from Fulvio's blog: ingredients, method and the right way to serve it next to a generous scoop of crema gelato.
Dorayaki, the Japanese pancakes to make at home and fill with a favorite gelato
Dorayaki, the Japanese pancakes made famous by Doraemon, in blogger Mirco Di Marcello's simple recipe: how to prepare them and fill them with gelato.
Pistachio Gelato: Five Pairings to Try and Why They Work So Well Together
Five pairings for pistachio gelato, from hazelnut to vanilla: how the flavors complete each other and why Verde di Bronte DOP sets the standard.
Pistachio Gelato for Lunch: What's Actually True Behind a Summer Habit
Pistachio gelato as a summer lunch break: the nutrients in pistachios, the most-cited study and how to fit it into a balanced diet without excess.
The pistachio cremino: a layered specialty as told by a gelateria in Palermo
The pistachio cremino from Gelateria Azzurra in Palermo: layers of pralined pistachios, wafer and white chocolate in a Sicilian counter specialty.
Vanilla and vanillin: what the real difference is, explained by a master gelato maker
Vanilla and vanillin are not the same thing: how synthetic vanillin is made, why it cannot be called natural and what it means for artisanal gelato.
Matteo De Simoni and Gelateria Gianni in Bologna: Half a Century of Gelato Beneath the Two Towers
Matteo De Simoni tells the story of Gelateria Gianni in Bologna, open since 1972: his pioneering father, a 150-flavor recipe book and a gelato for Sicily.
Stay in Shape with the Gelato Diet? What the Summer Fad Promised and How to Read It with Common Sense
The gelato diet as told by summer news reports: how it worked, which flavors it favored and why it should be read as a curiosity, not a real regimen.
Laurent Dedion and the Sotto le Logge gelateria: a French touch at the Gelato Festival in Viareggio
Laurent Dedion of the Sotto le Logge gelateria in Viareggio at the Gelato Festival: the Amanda flavor, Carpigiani courses and a French-inspired display.
Gelateria Casa Infante and “Terra Mia”: the Campanian flavor created for the Gelato Festival in Naples
Casa Infante at the Gelato Festival in Naples with Terra Mia: buffalo ricotta sorbet, Campania figs, Amalfi lemons and Sorrento walnuts in a single flavor.
Gelateria della Passera in Florence: how a broken chimney flue gave the city a corner of genuine pleasure, in Cinzia Otri's story
The Gelateria della Passera in Florence as told by Cinzia Otri: a broken chimney flue, courses at Gelato University and a gelato with no pre-mixed bases.
FAQ
The news and recipes section: quick answers
What kind of articles does AppGelato publish?
A bit of everything that orbits gelato: practical guides like the one on calories, recipes to pair with a scoop, true stories of Italian gelaterie and gelato makers, plus the odd curiosity about the trade's ingredients and traditions.
Are the recipes verified?
Yes: doses and techniques follow the tradition or the gelato maker credited, and the editorial team rereads them over time. Stories about real counters, meanwhile, report only facts attributed to sources — never embellished.
How often do new articles come out?
There is no fixed calendar: the section grows together with the listing updates. Existing articles get revised and expanded, and new ones follow the seasons of gelato — from summer granitas to the great festive bakes.
Can readers suggest a topic or report an error?
Reader reports count: they are collected and used to correct or enrich articles and listings at the next update cycle. It is part of how the guide works.