The first time that I went to Tony’s was with Cart and Jerrick last month during his visit here. He asked, where would be a good place for a gelato and Cart suggested that we head to Tony’s.
One taste and I think that I have probably found the best gelataria in Rome!
Tony’s Gelateria is located in the rather quiet and idyllic neighbourhood of Largo Missiroli Alberto.
Getting here would not be much of a problem on a scooter but like most part of Rome, it could be a little daunting for cars to find a parking place. Else you could use the public transportation via ATAC.
Nevertheless, it’s easy to spot the gelateria from the large signboard.
Though the exterior looked rather simple, the bustling of activity from people coming in and out the gelateria belies its popularity.
Upon entering the gelateria, the first thing that you would see is the blue signboard in front of you which lists the types of gelato along with the price. The prices here are reasonable, ranging from €1.30 to €3 for their cones or containers.
When you have decided on which kind to get, head to the cashier to make your order and payment, where you be given a slip of paper. You then pass the paper to the person behind the ice cream counter for them to start preparing.
One of the popular type of ice cream here is the coni (or cone) and you could have 2 – 3 gusti or flavours on your cone, according to the size of your cone.
There are a number of varieties to choose from ranging from traditional flavours like strawberries, frutti di bosco to the interesting creations like puffi.
But one thing to keep in mind is that, try to complement the ice cream in its own family. I made the mistake of having Banana (sweet), hazelnut (sweet) and lemon (sour) and the flavours didnt mesh at all!
Hard lesson to be learnt.
But for me personally, the pistacchio and nocciola there is a must try. Both of the flavour is robust without it being overwhelmingly sweet.
In gelateria in Italy, the server will usually ask you, “crema?”. And if you say yes, there will be a dollop of fresh cream on top of your ice cream.
Cart and I ordered the spaghetti some while back. It was a rather fascinating process. The person behind the counter will scoop some vanilla ice cream into a utensil that looks very similar to a potato masher and squeeze it in a bowl.
She then added cherry syrup on top. In other gelateria, they may serve it with strawberry sauce and white chocolate shavings on top. Either way, it’s still good.
Isn’t my spaghetti pretty? The next time we go to Tony, I’d like to try the Uova al Tegame (fried egg) next!
Largo Missiroli Alberto, 13
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