Another important recognition is added to the journey of Günther Gelato e Golosità. The prestigious gastronomic magazine Dissapore he even included our ice cream parlour in the renowned guide dedicated to 23 best artisanal gelaterias in Rome for 2026.
Dissapore wanted to pay tribute to the master's history Günther Rohregger, describing his journey as a true passion that has taken him from a former ski instructor to a benchmark for artisan gelato in the Capital.
The balsamic notes and signature pairings
In the story dedicated to our work, Dissapore highlighted the deep bond with our origins and the choice of pure ingredients — such as the famous Acqua Plose of the Dolomites — rewarding the craftsmanship and balance of our recipes.
Among the proposals that won over the magazine's tasters:
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Mugo pine the iconic balsamic mountain taste, described as “masterfully dosed”.
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Blue Chocolate the bold and refined pairing of dark chocolate and gorgonzola, where “the skilled hand of the ice cream maker has made a most bizarre combination very pleasant”.
A confirmation of our Alpine Soul
Being in this league table is a wonderful confirmation for our entire team. An award for the constant pursuit of quality, respect for the raw materials and that daily work we carry out with passion in our historic shops in Piazza Sant’Eustachio e Pettinari Street.
A heartfelt thank you to the editorial team at Dissapore and to all of you who love sharing a moment of authentic indulgence with us every day!