Allergico talks to: Gelateria Del Teatro

PHOTO CREDITS: Gelateria del Teatro team

It's fair to say that no-one does ice cream quite like the Italians! However for those with egg and dairy allergies, finding suitable versions of this delicious treat can be a minefield, especially whilst on holiday due to potential language barriers. But for visitors to Rome who have allergies, there is a solution thanks to the wonderful Gelateria del Teatro. Situated just 4 minutes from the gorgeous Piazza Navona, it not only boasts an impressive array of flavours, but it also has a rather impressive allergy awareness system. We spoke to Stefano Marcotulli, the owner of Gelateria del Teatro to tell us more.

1.Why did you decide to make an allergen-free ice cream? 3.What's your best ice cream flavour?

We do not make "allergen-free" ice cream to meet a market need. We give priority to quality and there are certain flavours whose quality of flavour comes out without adding milk. One example is dark chocolate, ditto for fruit as adding milk would change its taste and quality. Some flavours we make are "allergen free" because the taste of the ice cream itself requires it. As for gluten, the only flavours that contain gluten are because the ingredients contain it. Eggs are present only in certain flavours and we point it out.

2.What system do you use to identify allergen-free ice cream?

We use a system of three palette colours: white contains milk, blue does not contain any allergens, yellow contains both milk and eggs. The best ice cream flavour is what we will do "tomorrow". Ours is a continuous research. The latest of these is Damask Rose with raspberry.

4.How do allergic people respond to all the flavour options when they visit your shop?

When they enter the room they smile. And we hope they smile even when they go out! In short, they liked our allergen-free flavours!

5.What is the secret to making the perfect Italian ice cream?

A great passion, knowing how to bring out the "artistic side": being able to express oneself, research. Obviously also the knowledge of the trade in its more technical aspects.

6.Why do you think Italy is so famous for its ice cream?

Because it has so much "know how": it is experience, many years of tradition. The Italian is always in search of quality, it is in its DNA, in its history.

7.How has your store coped with Covid-19?

Currently, we’re trying to implement all the necessary precautions to ensure safety and hygiene. The situation is very difficult, unfortunately we have had to reduce the staff. We try to stay on our feet and face the emergency.

8.What are your plans for the future of the store?

Continue to experiment, research, create new tastes and at the same time continue to have fun at work.

9.What flavours of ice cream do you have that are perfect for spring?

The perfect flavours for spring are suggested by the season, therefore the first peaches, apricots, stracciatella with mint leaves, sage and raspberry. Whole fruit, watermelon.

10.What is the most unusual flavour of ice cream you've ever sold?

Pumpkin baked in the oven with spices with cloves and cinnamon, variegated with dark chocolate and amaretto. Another unusual one we offered for people with allergies was mint and pineapple.

Where to find them: Via dei Coronari, 65/66, 00186 Roma RM, Italy