In Rome, a family made history with their gelato - Gelateria Fassi. Today, they continue to make gelato after 145 years. The Fassi family created gelato and gelato dessert recipes that have won the hearts of Romans, as well as the many international tourists who visit the city. Everyone in Rome knows the Fassi dynasty, with Andrea, now in his fifth generation, having begun in 1880 with a small ice shop, and Giacomo Fassi, along with his wife, Giuseppina. They own the majestic Palazzo del Freddo : a 700-square-meter laboratory founded by Giovanni Fassi in 1928, dedicated to the production of all kinds of ice cream. Every Saturday, you can take a guided tour of the machinery and historic premises.Over the years, Palazzo del Freddo has been particularly adept at showcasing the vast array of gelato creations produced by its in-house gelato makers, all of which are registered trademarks.
Caterinetta
The Caterinetta is a classic gelato, possibly the ancestor of the Viennetta, and the oldest offering at the gelato shop. It was created to honor revolutionary women, particularly those in the family involved with the Palazzo del Freddo. Named after seamstresses and milliners, especially in Turin and France, the Caterinetta is shaped like a parallelepiped and comes in flavors such as cream, cream and chocolate, or berries. Served in slices, it features a generous dollop of whipped cream and a crunchy wafer. There is even a poem dedicated to this iconic gelato.
Ninetto
From the diminutive of Giovanni, the Ninetto gelato was invented by him in the 1920s and dedicated to him by his wife Giuseppina. It was the first gelato on a stick (which later inspired the cremino), made with fiordilatte gelato covered in dark chocolate. It's perfect for those who want to enjoy it on the go (but for those who stay put, there's always whipped cream to accompany it). It's also available with a cocoa filling.
Tramezzino Semifreddo
Invented by Daniela Fassi, this dessert is a fun and indulgent reinterpretation of semifreddo, and over the years it has become a huge success. The tramezzino is made of two layers of sponge cake (made by the historic Roscioli bakery) filled with chocolate and zabaglione semifreddo, cream and gianduja, and cream and berries. One of the triangle's tips is glazed with dark chocolate. This can also be dipped in cream if desired.
Sanpietrino
A trademarked recipe (both this and "sampietrino"), the youngest of the group, invented in the 1990s, is the one that transformed the typical Roman paving stones into a dessert. This is how the sanpietrino came about, a square that pays homage to Rome itself. It is made with six different semifreddo fillings—cream, zabaglione, chocolate, coffee, almond, and hazelnut—and then covered in dark chocolate. It can be purchased individually at the gelato shop or in full-size boxes of assorted flavors. Special editions are also available during the holidays.
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