The two best ice cream shops in Trentino in 2026
Although the Belluno Dolomites are considered one of the cradles of artisanal gelato—generations of gelato makers left from Val di Zoldo and Cadore in the 19th century and played a decisive role in spreading Italian gelato throughout Europe and the world—Trentino is certainly not a leading region for the sector today, nor does it seem to be exploiting the growing trend of local ingredients to its advantage.
We note, however, a certain difficulty in breaking away from an idea of old-fashioned ice cream, in the least felicitous sense of the term, starting precisely from the standardized bases, to which in the best of cases this or that element is added, perhaps seasonal, perhaps local, to make the proposal in the carapina more "crafty", artisanal in appearance.
And if you can't believe we couldn't find a single farm-to-table ice cream shop worthy of mention in an area with plenty of pastures and mountain pastures, well, we're a little stupid too. But a good farmer doesn't necessarily mean he's a good cheesemaker, much less a worthy ice cream maker by transitive property.
However, we frequently notice that farms that wisely choose to process milk in-house to avoid having to deliver it struggle to have the vision and resources to fully exploit the raw material. Furthermore, in some areas, it's difficult to source it, especially when you're a gelato maker but also have to manage orders, logistics, and service. In short, some critical issues are obvious; it's certainly clear that artisanal gelato isn't currently a popular topic in Trentino. But in our travels, we've selected two businesses that stand out for their offerings and philosophy, with only one representing the region in the top 100 Italian gelato shops for 2026, sponsored by Sepal Group.
1. Lab Side
We had placed our bets on Stefano De Gaspero and Yael Fierro's brand. Launched in April 2025, the clean label project of these two former teachers, now dedicated to the batch freezer, has grown in awareness and in the offerings, with around twenty flavors showcasing the raw ingredients with clear characterizations. The structure has improved, as has the management of serving temperatures, which are even more crucial when choosing not to use additives to stabilize the gelato.
The menu roughly mirrors last year's bar offerings, with around twenty items, where the contemporary feel is evident primarily in the use of sugar. There are also bolder offerings for less timid palates, such as tequila, salt, and lemon, part of a rotating alcoholic beverage menu (usually on Thursdays) to appease the palates of the many university students who liven up the city center. The late-ripening mandarin is heartwarming, a refreshing and intensely aromatic spoonful that's addictive; the sumptuous avocado stracciatella, a sorbet that harnesses the enveloping creaminess of avocado in a highly successful sensory combination.
2. Flower of Taste
It was 2011 when Francesca Di Giorgio took over Fiore, a small neighborhood gelateria on the outskirts of the Trentino city. After a year of training at Artigeniale, one of the most respected institutions in the area, the same establishment reopened with two new helmsmen at the helm, Francesca and her partner Andrea Pontalti. The business has changed shape and name over the years, becoming a destination for enjoying excellent products, even for those with special needs.
Since 2022, the gelateria has eliminated gluten from all its products, producing all the ingredients used in the variegations, such as ladyfingers, biscuits, crumbles, sauces, and jams. The selection is extensive and well-balanced, including creams, especially milk-based ones, full-fat pastes, and water-based fruits. The menu is based on classics, but there are also more unusual options and combinations on rotation. The dairy-based creations are excellent, such as the memorable Fior di Bufala, a rich and aromatic spoonful, or the sumptuous mascarpone, honey, and walnuts, characterized by the excellent honey variegation.
