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THE HISTORY OF ANTICA GELATERIA DEL CORSO®

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, the only ice cream capable of bringing together the tradition and taste of entire generations of premium Italian ice cream makers.

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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

    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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  • Fiordilatte

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

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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 levelPerugina®

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  • Il Cocco

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

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  • Fondente Extra 70%

    Antica Gelateria del Corso® uses Perugina® 70% Extra Dark Chocolate, with UTZ cocoa, to make a light and refreshing vegan sorbet.

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  • Tentazioni Tiramisù

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

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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.

Learn more

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