Cane on a busy saturday night but the store was empty. The girl working was kind and even gave us…read morefood place recommendations! pistachio & chocolate was great

From the owner: Dalla super-premiata Pasticceria del Carcere di Padova i gelati a chilometri zero con le materie…read moreprime del territorio padovano

OH MY WORD THIS IS THE GELATO I CAME TO ITALY FOR!!…read more So, so rich and smooth. Soft but with structure. So dang satisfying., The cappuccino one is the perfect blend of coffee and sweet. Definitely not too sweet. The biscotti e latte one, however, is like sweet sweet cereal milk in a cone. My family was raving over the limone gelato. I think it was a win all around.

Lovely little local spot; we had a challenge ordering with our inability to speak Italian, but the…read morefolks behind the counter were happy to try to help us along and got us some delicious gelato--the hazelnut was excellent and strawberry was great, too. A very yummy cappuccino also--and lots of outdoor seating to watch the world go by.

From the owner: Produzione e vendita di gelato artigianale all'ingrosso e al dettaglio, dolci, semifreddi,accessori…read moree attrezzature per bar e gelaterie.

Grom is a chain but is still a place I have to stop in if I'm around…read more Flavors I got this time: - Ricotta with fig: the star - great texture and just the right amount of fig and sweetness - Pear and chocolate: pear sorbet with chocolate pieces. The pear was good, but the chocolate was a bit weird with it Service is friendly and they let you sample. €2.80 for piccolo.

If there is something I have learned from my time in gastronomy school is that good, natural…read moreingredients are the very cornerstone of good food. You can't expect great results if the base of your recipe is sub-standard. I find this to be particularly evident in the case of gelato. How many times did I enter a new gelateria to have my heart broken by the sight of that horrid blue "puffo" gelato, or the equally horrible and unnatural shade of green food coloring (among other things) many shop owners add to pistachio to make it look more appealing to some. Before we met, my husband believed all gelato was a mixture of a premade powders and milk. He is italian and once had a job making gelato in a very popular shop. This is a cheap, very shelf- stable product that any teen in a summer job (as he was at the time) can easily do. But true artisan gelato is an entire different breed. It doesn't rely (or at least it shouldn't) on any chemical flavors or texturizers. It requires art and patience to create a treat out of seasonal ingredients, and that's the promise you get from a committed company like Grom: all ingredients are natural, either locally grown in their own farms or fairly sourced. Never an additive, only fresh stuff that makes something truly decadent, natural and a thousand times better for your health too. My favorite flavors are Crema di Grom and fresh fruit sorbets that are so creamy it's hard to believe they don't contain any milk. Extra kudos for their socially and ecologically responsible practices and good service. Tip: if waiting in line for half an hour for your gelato doesn't seem that appealing, try the second location on Via Roma. It's usually less busy.