Our history

Our great passion for ice cream ages back to the days when my girlfriend Silvia and I started searching around Italy and abroad for the best ice cream flavor and we ended up deciding to make it ourselves: we set up our own laboratory and let our dream come true.

At first (in 2004) we would start gaining experience from some of the best Roman ice cream shops, where we would have the good fortune to meet experienced teachers and learn on the job; afterwards we added our own ingredients, made of fantasy, professional insights, travels around the world as well as love and passion for this job.
All that background would be worth the effort when in 2006 we opened our first workshop. We found a fantastic location in the very ancient Rome centre (a narrow alley, corner with Coronari’s street). The shop was standing just below a XIIIth century staircase, which formerly hosted a theater where actors like the great Petrolini gave birth to popular plots. As such, it became Gelateria del Teatro. That magical place inspired me to make a solemn promise: our products would have to be up to that unique location and we would commit to produce the best ice cream ever.

So Silvia and I started putting heart and soul into the project, working tirelessly until the opening. On day one we only cashed 30 euros; nevertheless we kept on chopping chocolate and pistachios, shelling hazelnuts and almonds, preparing seasonal fruit, mixing our ingredients with no rest. And one day, to our big surprise, we saw that the ice cream shop was full of people. People buzzing and the experts’ reviews drew us to success.
Few years later, with a better stabilised success, we decided to expand the business and open the second store near the Trastevere neighborhood… and floods of people started to queue to taste our products.

It is not over: in 2013 we moved to a bigger store at Via dei Coronari: that is where our dream would become full real. Not only did we have room for a workshop that we dedicated to the production of our chocolate and sweets, but we also set up a laboratory to produce ice cream with a showcase on the road, so that people could assist in the ice cream flavors preparation process as well as appreciate the ingredients freshness.

In our 3 shops we are currently employing 20 staff  … and people keep on queueing

Stefano Marcotulli