{"id":44262,"date":"2022-07-20T15:27:31","date_gmt":"2022-07-20T15:27:31","guid":{"rendered":"https:\/\/cucineditalia.com\/the-sweet-summer-of-gelateria-alaska\/"},"modified":"2022-08-06T09:17:12","modified_gmt":"2022-08-06T09:17:12","slug":"the-sweet-summer-of-ice-cream-parlour-alaska","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/the-sweet-summer-of-ice-cream-parlour-alaska\/","title":{"rendered":"The Sweet Summer of Gelateria Alaska"},"content":{"rendered":"\n

\u201cYum, they really make the most amazing ice cream here,\u201d he says licking it all the way down with gusto, even taking a little bite out of it at the end. \u201cIt\u2019s not possible for me to like it so much.\u201d And so begins Chapter 7 of Italian author Federico Moccia\u2019s \u201cScusa Ma Ti Chiamo Amore.\u201d The ice cream in reference is that of Gelateria Alaska, a historic gelateria that has become a symbol for incredible creamy goodness in the area of North Rome – a meeting for young Romans as cited in the novels and a spot loved by the entire capital.<\/em><\/p>\n\n\n\n

25 Years of Gelato in Rome<\/strong><\/h2>\n\n\n\n

Gelateria Alaska<\/strong> is preparing to celebrate, next year, 25 years of activity<\/strong>; years in which it has managed to remain steadfast despite the advent of many new openings that have followed one another near Ponte Milvio<\/strong>. The secret of its enduring success is<\/strong> surely that it has always remained true to the real, natural ice cream<\/a><\/strong>, just as it used to be made.<\/p>\n\n\n\n

The gelateria has a vast selection<\/strong>, one of the few in Rome with more than 50 flavors on display and a total of more than 250, all strictly made without added powders.<\/strong> “When you process ice cream naturally, there is no limit to the amount of flavors that can be created,” explains Claudio, one of the owners of this historic location.<\/p>\n\n\n\r\n