Punto Gelato Gelateria

Rome’s 9 Best Gelato Shops | Eater

"Günther Rohregger puts a lot of care into selecting ingredients for his gelato — from pure alpine water and microfiltered organic cow’s milk to house-made fruit jams and best-origin cocoa, thought goes into every single element of the desserts. A former ski instructor in the Alps who was born in Belzano, in northern Italy, he fell in love with a local and moved to Rome, launching his gelateria in 2012 (two more branches are in the city center). Flavors are often inspired by the Alps, and include variations like buffalo milk with pink pepper, Amalfi lemon, and tiramisu scented with pine." - Luciana Squadrilli