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The history of Antica Gelateria del Corso®

Tradition becomes Innovation

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Our origins in the early 20th century

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Our gelato is exclusively made with

Natural flavors and No colorings

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A selection of Italian ingredients

An extraordinary result

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Our creations

The art of italian savor

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Innovation and Imagination

The Academy of Antica Gelateria del Corso

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Our Gelato

Emotions and feelings matched up perfectly to form a harmony of flavours. Antica Gelateria del Corso® chooses the best ingredients and blends them with care and passion, while carefully following the traditional Italian way of making gelato.

  • Tiramisù al Mascarpone

    Tiramisù al Mascarpone: a unique experience that comes directly from the authentic Italian gelato making tradition.

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  • Pistacchio di Sicilia

    In the sunny Sicily, grow slender trees with thin branches. At a closer look, you can see they bear delicious fruits: the famous Sicily pistachios.

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  • Nocciola Tonda Gentile Trilobata

    As their name suggests, they have a well-rounded, gentle flavor, like the hills in which they grow.

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  • Limone di Sicilia

    Lemons are Sicily’s aesthetic manifesto and Antica Gelateria del Corso® choose them to create its sorbet. 

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  • Tartufo Cioccolato e Crema

    A heart of cream gelato wrapped by velvety chocolate gelato prepared with Italian Fresh Milk.

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  • Panna Fresca Italiana

    Antica Gelateria del Corso® chooses the best Italian Fresh Cream create a creamy and rich Panna gelato.


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  • Cocco

    Coconut ice cream in its own shell filled with skilful mastery, passion, and care for every detail.

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  • Vaniglia del Madagascar

    In the pristine Madagascan forests, it's possible to find a lush yellow flower with a sweet scent: the Vanilla.

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  • Cioccolato

    Antica Gelateria del Corso® by incorporating the milk chocolate by Perugina®, have taken the pleasure of tasting ice cream to the next level.

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  • Fondente

    In the heart of Italy there is a land made of authentic flavors, scents and colors: Umbria. This is where Perugina® was born. 

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  • Tentazioni Tiramisù

    Velvety cream gelato with rich mascarpone, garnished with sponge cake pieces and coffee infusion

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  • Caffé Arabica e Robusta

    The best Arabica and Robusta coffee blends to make a coffee gelato with strength, spirit and aroma.

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Tradition and Innovation

Since its inception, Antica Gelateria del Corso® has turned gelato into a culture that is constantly enriched and shared. That is how the Accademia of Antica Gelateria del Corso® was born, a real traveling university that has been training the top professionals in Italian and International gelato making since 1999. The academy’s approach stems from a simple idea: gelato is the center of our universe. This philosophy enables us to combine tradition with innovation and imagination to create our original and sophisticated style.

Alfonso Poldi Allay Patarino

Mastro Gelatiere

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The History

It was the early 20th century when, in a small café in the heart of Parma, Italy, the art of gelato was born. Since then, that passion has grown into Antica Gelateria del Corso®, a brand that is acknowledged the world over for the tradition, innovation, flavor, and quality of its products. From then, we have embarked upon a long path that keeps looking onward to the future, maintaining our ties to tradition and craftsmanship.

The History

It was the early 20th century when, in a small café in the heart of Parma, Italy, the art of gelato was born. Since then, that passion has grown into Antica Gelateria del Corso®, a brand that is acknowledged the world over for the tradition, innovation, flavor, and quality of its products. From then, we have embarked upon a long path that keeps looking onward to the future, maintaining our ties to tradition and craftsmanship.

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