Founded in 1934, Umberto's story begins in Naples, where the young Umberto learned the art of gelato at the legendary Peppino ice cream parlour. Years later, he moved his passion to Milan and opened this legendary shop in Piazza Cinque Giornate, which has since kept the tradition of artisan gelato alive with the same dedication and devotion as when it was started. At Umberto 1934, quality is a daily commitment: the ice creams are made in its own workshop with fresh, seasonal fruit, and the flavours change every day according to what the market has to offer, making each visit a unique experience. The essence of this ice cream parlour lies in the know-how passed down from generation to generation.
Today, at the age of 84, Elio - the founder's son-in-law - still personally tastes each flavour before it reaches the counter, faithful to a ritual that is both professional and affectionate: "The ice cream must be exactly as my father-in-law Umberto taught me," he says. "I learned by watching, and was taught by doing." Its specialities include lemon ice cream, affogato - a real house favourite - and classic fruit flavours. The premises, with its interior of fine wood, green marble, mirrors and gilded details, preserve the charm of another era, along with a small terrace where customers can enjoy their ice cream in a traditional, time-honoured way.

Classic Affogato made with creamy ice cream; seasonal fruit ice creams

Piazza Cinque Giornate, 4, Milan

Founded in 1824, Marchesi is one of the great temples of Milanese pastries and an icon of classical elegance. Famous for its panettone and refined traditional pastries, its artisan ice creams maintain the same level of sophistication and attention to detail.

With several locations in Milan, it is the original site in the Magenta district that has largest variety of flavours on display. In front of the shop, a charming ice-cream cart invites you to enjoy the ice-cream on the spot, in a setting that preserves the noble air of this historic pasticceria. Entering Marchesi is like opening a time capsule: shelves laden with sweet treats, cakes, pastries and jars of colourful sweets evoke the Milan of a bygone era; understated, delicate and exquisite. The ice creams are served in cups, terrines, cones or in delicious filled brioche, elevating the experience to a small ritual of pleasure.

Brioche filled with ice cream

Via Santa Maria alla Porta, 11/a, Milan

The Solferino ice cream parlour is a small sanctuary of artisan ice cream, run for more than thirty years by the endearing Zubelli family. In the heart of the historic Brera district, it has earned the status of an institution among both locals and visitors to the city. Faithful to a tradition that has been passed down from generation to generation, all the ice creams are made in a small workshop at the back of the shop, with natural ingredients and no shortcuts. Rita, the heart and soul of the business, welcomes customers with a smile and a friendly recommendation: her warm and friendly service is as memorable as her gelatos.

The menu focuses on classic flavours, prepared with love and precision, with a special reputation for its chocolate ice cream - such as the Cioccolato Dubai, the house special - and the creamy Zabaglione al Marsala. The flavours change with the time of year, incorporating seasonal fruits at their peak ripeness. They also make ice cream cakes, coffees, drinks and traditional sweets and offer vegan options - including cones with no animal ingredients - so that everyone can enjoy ice cream "like the days of old". They are open seven days a week, faithful to their local community and to a way of doing things that prioritises flavour, proximity and authenticity.

Chocolate, cherry or other seasonal fruit ice cream

Via Solferino, 18, Milan

A few steps from the Duomo and its magnificent square, in the heart of the Lombardy capital, Ciacco Gelateria surprises with a unique proposal that reinterprets the Italian ice cream from the perspective of science, ethics and good product. Led by Stefano Guizzetti, a chemist by trade and gelato maker by vocation, this project was started in 2013 in Parma with a clear aim: to reinvent traditional gelato while respecting its essence. Its senz'altro philosophy focuses on purity and the best possible selection of ingredients, with an interest in ancient varieties, biodynamic cultivation and contact with local producers who share the same sustainable and honest vision of the world.

While the more unique and gourmet flavours - such as the innovative tortello ice cream inspired by traditional Italian pasta with butter, egg and sage - may appeal to the most curious palates, Ciacco's seasonal fruit and vegetable sorbets, plain or blended, as well as classic Italian flavours, made with exceptional expertise, also stand out for their brilliance. Each recipe demonstrates a rigorous attention to the product and a sensitivity that goes beyond technique. Because, as Stefano Guizzetti himself says, "ice cream is a trip down memory lane". And if that wasn't enough, they also prepare delicious granitas and affogatos.

For the more daring, ‘Ricordo de un tortello’.

Via Spadari, 13, Milan

Founded in 2020 a result of the meeting between designer Giorgio Bulgari and master gelato maker Claudio Torcè, Crema Alta Gelateria combines elegance, tradition and a contemporary take on the art of gelato. They have several shops and the warm and sophisticated interior is reminiscent of the old Italian creameries.

From classic flavours, such as vanilla or peach, to more special creations such as Gorgonzola ice cream or the delicious combination of Ricotta and pistachio, each taste reveals a precise search for balance, quality and innovation. The menu is based on seasonal ingredients, careful preparation and an inclusive spirit: most of the ice creams are vegan, the cones are made with gluten-free flours, and the presence of lactose is minimal, which makes Crema Alta an ice cream parlour for everyone without sacrificing sophistication.

Chocolate, hazelnut, cream

Via Fiori Chiari, 16, Milan

Via Giovanni da Procida, 29, Milan

Piazza Napoli, 15, Milan

On the discreet Via Adda, far from the tourist crowds and closer to the everyday life of the city, the Gelateria Paganelli preserves the flavour of almost a century of history. Founded in the 1930s by Ugo Paganelli, this small artisan ice cream parlour has managed to preserve the genuine spirit of its origins. Today, it is his grandson Francesco who continues the tradition with an inherited expertise and a curious and innovative eye. Its showcase displays a weekly rotation of up to 200 flavours all made on site, including classics passed down through the generations, such as Paganelli cream, a recipe by Ugo's nonno, and original creations such as extra virgin olive oil ice cream or delicious wine sorbets that, month by month, pay tribute to small wineries in the region.

But the Paganelli universe goes far beyond ice cream: semifreddos, ice cream cakes, ice lollies, wine sorbets... In summer, another absolute star product is the granita: made only with fresh fruit or, as in the case of its famous almond granita, made with two different varieties of almonds and served according to Sicilian tradition. With a rigorous, artisanal approach and millimetric attention to temperatures and textures, Paganelli represents a living treasure in the heart of Milan: a small temple of gelato where past, technique and passion merge in every spoonful.

Wine sorbet or the famous Paganelli cream

Via Adda, 3, Milan