Otaleg
Ice cream shop · Gianicolese ·
Artisanal gelato, specialty coffee, and pastries
Artisanal gelato, specialty coffee, and pastries
"Marco Radicioni trained with Rome’s gelato maestro Claudio Torcè, embracing his sensibility of all-natural flavors, meticulous sourcing, and restrained sweetness. Since launching his own gelateria, Radicioni has grown into a maestro in his own right, churning some of the most exquisite gelato in Italy. His newest location in Monteverde Vecchio serves more than just Otaleg’s rich and creamy gelato made from the world’s best pistachios and chocolates. There are specialty coffee and artisanal pastries too, which have transformed Otaleg into a point of reference for third-wave coffee drinkers. Know before you go: Try the Monteverde location for gelato and coffee; Trastevere for pure gelato bliss." - Katie Parla
"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
"This is one of Rome’s best gelato spots. 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
"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
"Set in the residential area of Colli Portuensi, Otaleg (gelato spelt backwards) quickly gained attention for its standout gelato and open-view workshop. Every day, different flavors and combinations are served according to the season and to Marco Radicioni’s imagination. In addition to ingredients like prickly pear, mango, and passion fruit with cocoa beans, there are also “savory” flavors (intended to be eaten alongside food rather than on their own), such as mustard, gorgonzola with blond chocolate and hazelnut, and beetroot sorbet." - Luciana Squadrilli
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