Otaleg serves artisanal, creamy gelato with inventive flavors like pistachio squared and seasonal fruit sorbets, all made naturally in Trastevere.
"Otaleg (which, yes, is gelato spelled backwards) was founded by an employee of one of Rome’s first gourmet gelato-makers. It’s located in between two of Trastevere’s main piazzas, which we recommend hitting once you have your cup or cone in hand. Try the pistachio paired with a scoop of rich dark chocolate, or their silky stracciatella. Also good to know: the fruit flavors change with the season, and are dairy-free." - annie replogle, gillian mcguire
"Otaleg (which, yes, is gelato spelled backwards) was founded by an employee of one of Rome’s first gourmet gelato-makers. It’s located in between two of Trastevere’s main piazzas, which we recommend hitting once you have your cup or cone in hand. Try the pistachio paired with a scoop of rich dark chocolate, or their silky stracciatella. Also good to know: the fruit flavors change with the season, and are dairy-free." - Gillian McGuire
"We’re going to guess that at least two people who helped you source recommendations for your trip subjected you to a passionate debate over which gelateria is the best. We like the spots on this list best, which includes Otaleg, a small shop in Trastevere. Make your way there, and if you’re up for it, tack on a pit-stop to Campo de’ Fiori—it’s on the way. Choose from a menu of around 30 different flavors (if it’s available, get the lightly-toasted pistacchio al quadrato). Take your cup and meander through the neighborhood as you call your grandma to inquire about any possibility of declaring Italian citizenship. Then, head back to your hotel to commence the “getting ready for dinner” part of your day, a.k.a. taking a little nap and then scrambling to get ready for your dinner reservation." - tiffany yannetta
"Otaleg (which yes, is gelato spelled backward) serves all-natural scoops of gelato from a narrow shop that’s located in-between two of Trastevere’s main piazzas. This spot was founded by a former employee of Claudio Torcè, one of Rome’s first of the gourmet wave of gelato makers. Try the Pistacchio al Quadrato paired with a scoop of rich dark chocolate. The fruit flavors change with the season, and are dairy-free." - Gillian Mcguire, Team Infatuation
"Is This Rome's Greatest Gelato? In June 2012, Marco Radicioni, an alum of gelato master Claudio Torcè, opened Otaleg in the Portuense district (southwestern Rome ). After more than a year of study with the maestro, Radicioni he opened his own space. The name is simply “gelato” spelled backwards, which Marco says manifests in the shop’s inverted design in which his gelato workshop fills the storefront, rather than being hidden in the back. Otaleg severs and array of savory, fruity, and creamy flavors, which are made in a stunning vertical Cattabriga machine that would be the envy of any world class gelataio. The ingredients are all-natural and make use of high quality ingredients like Valrhona chocolate, Bourbon-Madagascar vanilla beans, IGP Tonda Gentile Trilobata hazelnuts, and more. The resulting gelato is rich, compact, and creamy. Among the best flavors is zabaione, which is made with a healthy dose of Marsala Florio Targa Riserva 1840."
