This is the gelateria Anthony Bourdain loved, and once you taste the ricotta flavor you'll understand why. Alberto Manassei has been churning all-natural, artisanal gelato since 1999 — no colorants, no preservatives, just seasonal fruit and serious craft. The nut flavors are the real stars here: pistachio, toasted almond, hazelnut, and pine nut are all exceptional.
Anthony Bourdain's favorite Rome gelateria, where the ricotta flavor has been called "paradise on earth" and the nut flavors are simply unmatched.
Go in the afternoon on weekdays to avoid the evening rush — the line gets long after dinner, especially near Piazza del Popolo.
Bourdain's Roman Gelato Favorite Still Lives Up to the Hype
If you're looking for Rome gelato that lives up to the hype, Gelateria dei Gracchi is the real deal. Anthony Bourdain was a fan, and the locals who crowd the counter every day will tell you the same thing — Alberto Manassei has been making some of the finest artisanal gelato in the city since 1999, using seasonal fruit and zero colorants or preservatives. The ricotta flavor is the one that stops people in their tracks — one reviewer called it the best gelato of their life, "paradise on earth." That's not an exaggeration you hear every day.
The nut flavors are where Gracchi truly flexes. The pistachio is deeply roasted and intense, but don't sleep on the toasted almond, hazelnut, or pine nut — they're all exceptional and rarely done this well elsewhere in Rome. There are also solid vegan options, including a vegan pistachio and a rum-chocolate that surprised even the dairy devotees. The Via di Ripetta location is perfectly positioned near Piazza del Popolo, making it an easy stop during a walk through the historic center.
Yes, there are now multiple locations across Rome, and purists will tell you the original on Via dei Gracchi in Prati has the most soul. But the quality holds up. Service can be brisk during peak hours, and the crowd is mostly Italian — always a good sign. Go for a small cup with two flavors, and don't skip the ricotta.