Many ice cream parlors in Reggio Calabria and the surrounding province remain open even during the winter months, offering their artisanal products.
The origins of gelato in Reggio Calabria are linked to the Cesare Gelateria, founded in 1908 and acquired in 1940 by the De Stefano family, who contributed to its reputation for excellence. Another specific origin is "Crema Reggina," a gelato-based dessert created by Giuseppe Caridi in the 1950s. It has become a benchmark for high-quality artisanal gelato thanks to the work of the De Stefano family. The pastry chef Giuseppe Caridi wanted to honor his favorite team with a gelato in the color of the Queen's jersey, amaranth. The gelato was made with an egg cream base and flavored with rum, enriched with candied cherries and chocolate chips. The recipe, passed down from generation to generation, is still offered in gelato shops around the city, including at the Cesare Gelateria.
In Calabria, what is known as granita elsewhere is referred to as Scirubetta. This treat is a source of pride for the region and has a history closely linked to modern gelato. It originated from the necessity to preserve fresh snow in mountain icehouses. Over time, ingenuity transformed it into a delicious dessert, often flavored with fig honey or cooked must. The name "Scirubetta" is derived from the Arabic word "sharbat," or sherbet, but its roots trace back even further to Magna Graecia. It may come as a surprise that snow is found in Calabria—a region known not only for its sunny coasts but also for its snow-capped mountains in the winter months. This snow-based drink has led to the development of food customs and traditions that create a strong connection between Calabria and gelato. It hosts an annual event called Scirubetta to celebrate artisanal gelato. This event pays homage to the history and tradition of Reggio Calabria's delightful frozen treats. Essentially, it celebrates the art of artisanal gelato and the creativity of its makers.
Careful selection of ingredients leads to high-quality production, but at the Cesare Gelateria, it is the exploration of flavors and shapes that captures curiosity. In addition to traditional cream flavors and the refreshing seasonal sorbets, they transform flavors inspired by international pastry shops into gelato. A few years ago, they introduced an innovative concept that pays homage to Reggio Calabria and the Riace Bronzes housed in the city museum with the Bronzato flavor.
Founded by Antonello in 1988, this gelato shop Fragomeni1988 is known for creating artisanal gelatos that blend tradition with modern influences. The flavors are crafted using fresh, high-quality ingredients, featuring not only classic options like Reggio Calabria cream but also unique and less common varieties, such as the popular Dubai Chocolate gelato. A standout offering is the ‘signature shakerato,’ where the creamy texture of the ice cream transforms into a refreshing drink, particularly praised in the pistachio version.
The Gelateria Matteotti is a café, an ice cream shop, and a place to enjoy an aperitivo in a well-maintained outdoor area. The menu is extensive, ensuring there’s something for everyone. The gelato flavors displayed at the counter are particularly enticing. The cream flavors are especially tempting—don't miss the tiramisu! If you prefer something fruitier, the genuine fruit gelato is a must-try. You can also choose from a variety of multi-flavored cups with unique names like Coppa Fragolosa, Coppa Lungomare, and Coppa I Love You. Additionally, they offer sorbets made exclusively with fresh, high-quality fruit sourced from the best consortia in Italy, such as Mandarino Tardivo di Ciaculli and Limone di Sorrento, using only low-mineral water as a base. For those with a sweet tooth, a delicious hot brioche is the perfect accompaniment to the gelato or granita.
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