The Ciacco gelateria shop front

©Stephanie Ong/Lonely Planet

Ciacco

Duomo & San Babila


Food technologist Stefano Guizzetti has created gelato in its purest form. Free of natural or artificial additives, not only is it delicious but it’s also delightfully light and easy to digest. There are plenty of sorbet options for the lactose intolerant, and more unusual flavours such as Principe Beugrè, a divine mix of coconut, oozy caramel and coffee.


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