The Best Gelato in Tuscany

Tuscany is a region famous for its world-class wine, enchanting medieval towns, and extraordinary cuisine. Among its many culinary treasures, gelato holds a special place in every Italian’s heart—and for good reason! If you’re wondering where to find the best gelato in Tuscany, you’re in the right place.

Italians eat about 2 kg of gelato per person per year (honestly, I’m surprised it isn’t more…), and nearly 40% enjoy a cono (cone) or coppetta (cup) of gelato around three times a week during the summer months. I proudly do my fair share to support the gelato industry—and help increase the national average and GDP—by eating gelato almost daily in the summer (and not just in the summer…).

I love gelato. I’m a certified gelato maker, a food tour leader, and a long-time Tuscany resident. I study how gelato is made, I’m fascinated by its history, I include gelato tastings in my food tours, and I even built an entire cooking class around it—my Gelato & Tiramisù shamelessly hedonistic cooking class in Lucca. Anyway, I think you get the point.

Luckily, there is no shortage of amazing gelato in Tuscany, and not just in Florence. So I thought I’d share my personal recommendations for finding the best gelaterie in Tuscany, based on years of tasting, teaching, and eating gelato professionally. But before I list my favorites, a bit of background is helpful.

What Is Gelato, Exactly?

Gelato is Italy’s beloved frozen dessert, deeply rooted in the country’s culinary traditions. It’s made with a base of milk and sugar, often with egg yolks (not always—and don’t worry, they’re pasteurized), and fresh ingredients such as fruit, nuts, and chocolate.

True gelato artisans (gelatai, in Italian) take great pride in their craft. The really serious ones make everything from scratch, without relying on industrial pre-made mixes. A good scoop of authentic Italian gelato is a magical thing—it delivers joy and sophistication at the same time. I like that combination.

How Is Gelato Different from Ice Cream?

It’s easy to mistake gelato for just another version of ice cream, but they’re not the same. Here are a few key differences to keep in mind as you dig into that cone or cup:

• Less Air

Gelato contains much less air than ice cream. While typical ice cream can have up to 50% air whipped into it, gelato is churned more slowly, resulting in a denser, silkier texture.

• Lower Fat

Gelato is made primarily with whole milk rather than heavy cream, making it significantly lower in fat. This allows flavors to shine through more clearly. People in my gelato classes are often surprised: they made the gelato themselves, saw exactly what went into it (just milk, no cream), and still can’t believe how rich and velvety it tastes.

• Warmer Serving Temperature

Gelato is stored and served at slightly warmer temperatures than ice cream. Professionals often talk about “warm mouthfeel”—not because the gelato is warm, obviously, but because it melts immediately on the palate instead of freezing it. This enhances both texture and flavor.

• The Container Question

You may have heard that you should never trust gelato displayed in open containers and should only buy gelato stored in closed metal bins. That’s not entirely true.

While I would definitely avoid places with sky-high, brightly colored piles of gelato that look anything but natural, open containers alone are not an automatic reason for disqualification. Closed metal bins do help prevent unwanted crystallization, but modern gelato display cases with excellent temperature control can maintain outstanding quality. Plus, good gelaterie work fast—they go through gelato quicker than my dog goes through a slice of prosciutto—so the chances of flavor or texture degradation are minimal.

What to Order: Popular Gelato Flavors in Italy (English & Italian)

Part of the fun of visiting a gelateria is choosing your flavors. If you can, opt for two or three flavors so you can try a mix of classics and something more creative.

When I try a gelateria for the first time, I always start with classic flavors. Simple options like vanilla or pistachio reveal a lot about technique and ingredient quality—there’s nowhere to hide. Once I’m confident, I move on to the more playful flavors.

Some timeless favorites you’ll encounter when eating gelato in Tuscany include:

• Pistachio (Pistacchio) — Earthy and nutty, often made with Sicilian pistachios (Pistacchio di Bronte IGP). A must, in my opinion.

• Hazelnut (Nocciola) — Creamy and rich, usually made with hazelnuts from Piedmont (the region also famous for Nutella).

• Stracciatella — Fior di latte gelato with fine shards of crunchy chocolate. I love the contrast.

• Dark Chocolate (Cioccolato Fondente) — Intense and decadent, perfect for chocolate purists.

• Lemon Sorbet (Sorbetto al Limone) — Bright, tangy, dairy-free, and ideal on a hot Tuscan afternoon.

• Wild Berry (Frutti di Bosco) — A vibrant mix of raspberries, blackberries, and blueberries.

• Ricotta & Fig (Ricotta e Fichi) — A classic Italian combination that highlights Tuscany’s agricultural roots.

• Coffee (Caffè) — One of my personal favorites, though not always easy to find done well.

10 Must-Try Gelato Venues in Tuscany

A full list of my favorite gelaterie would easily run to 30 places. That’s not very practical—and, to be honest, I like to keep a few secrets to myself (or maybe share them only with guests on my food tours). Still, every place on this list is excellent, and I highly recommend them if you’re searching for the best gelato in Tuscany. This list isn't in any particular order, all 10 venues are very good.

1. Gelateria della Passera (Florence, Tuscany)

Gelateria della Passera is also featured in my book Tuscany for the Shameless Hedonist. The gelato here isn’t just delicious—it’s intelligent. The balance of flavors, texture, and combinations is consistently impressive.

2. Gelateria La Carraia (Florence, Tuscany)

Located near Ponte alla Carraia, this spot is known for generous portions and some of the richest gelato in Florence. I especially love their Buontalenti, pistachio, and coffee flavors. Be sure to check the seasonal combinations as well.

3. Vivoli (Florence, Tuscany)

To be honest, I get tired of internet trends, and the whole affogato craze at Vivoli's is a bit exhausting. That said, there’s no denying that Vivoli knows exactly what it’s doing. A legendary Florentine institution, they’ve been crafting excellent gelato since 1930.

4. Gelateria Dondoli (San Gimignano, Tuscany)

This world-renowned gelateria has won countless awards for a reason. Located in the charming hill town of San Gimignano, they’re famous for their saffron and pine nut (zafferano e pinoli) gelato—but that’s just one of more than two dozen flavors. Don’t be discouraged by the long line; it moves quickly.

5. Momo Gelati (Lucca, Tuscany)

This underrated little place deserves far more recognition than it gets. I love both their gelato and their granita. The selection is small, but the flavors are beautifully prepared using high-quality ingredients.

6. De’ Coltelli (Pisa, Tuscany)

Known for its focus on sustainability and all-natural ingredients, De’ Coltelli is consistently listed among the 50 best gelaterie in Italy. I also feature it on my Pisa food tour because I love it so much—what can I say? Gianfrancesco knows exactly what he’s doing. The flavors are subtle rather than dramatic, but rich, balanced, and excellent.

7. Ruffus (Pisa, Tuscany)

Another excellent gelateria that has remained somewhat under the radar. The gelato is creamy, flavorful, and very well made. They have a location near the Leaning Tower, but I prefer the shop in Piazza Santa Caterina—it’s relaxing to sit in the shade of the trees and enjoy your gelato there.

8. Crème (Siena, Tuscany)

Siena is a tricky city for gelato. Don’t kill me, but I still haven’t found a gelateria in the historic center that truly made me say “wow.” That said, Siena offers wonderful traditional sweets (the ricciarelli are fantastic). When it comes to gelato, my top recommendation is Crème, located just outside the historic center. It’s also a pastry shop with an excellent selection of desserts.

9. La Strega Nocciola (Florence, Tuscany)

Absolutely excellent gelato—both the traditional flavors and the more creative ones (especially the lavender). They’ve expanded quickly over the last few years, and in my opinion, their success is very well deserved.

10. Caprilli (Livorno, Tuscany)

Livorno may not be high on everyone’s must-see list, but if you find yourself there, take a walk along the seafront promenade and stop at Caprilli. The young team behind this once-small shop pours passion into everything they do, and the results are truly delicious.

To summarize: How to Find the Best Gelato in Tuscany

Tuscany offers some of the best gelato in Italy, from historic gelaterie in Florence to artisan shops in Lucca, Pisa, Siena, San Gimignano, and even Livorno. The best gelato is made with fresh ingredients, minimal air, and careful temperature control—and once you know what to look for, it’s easy to avoid tourist traps and enjoy truly exceptional gelato.

Frequently Asked Questions About Gelato in Tuscany

• What is the difference between gelato and ice cream? Gelato contains less air and fat than ice cream and is served at a warmer temperature, resulting in a denser texture and more intense flavor.

• How can you tell if a gelateria is good? Look for natural colors, seasonal flavors, a limited selection, and transparency about ingredients. Sky-high, brightly colored gelato is usually a red flag.

• Is gelato in Italy better than elsewhere? In most cases, yes—thanks to ingredient quality, traditional techniques, and the cultural importance of gelato in everyday Italian life.

Feeling inspired? Save this list and be sure to visit at least one of these gelaterie on your next trip to Tuscany.

Want to taste amazing gelato and learn more about Italian food? Join one of my food tours.

 Want to make gelato yourself? Join the Gelato & Tiramisù cooking class in Lucca!

See you in Tuscany,

Ariela