In June 2012, Marco Radicioni, an alum of gelato master Claudio Torcè, opened Otaleg in the Portuense district (southwestern Rome). After more than a year of study with the maestro, Radicioni he opened his own space. The name is simply “gelato” spelled backwards, which Marco says manifests in the shop’s inverted design in which his gelato workshop fills the storefront, rather than being hidden in the back. Otaleg severs and array of savory, fruity, and creamy flavors, which are made in a stunning vertical Cattabriga machine that would be the envy of any world class gelataio. The ingredients are all-natural and make use of high quality ingredients like Valrhona chocolate, Bourbon-Madagascar vanilla beans, IGP Tonda Gentile Trilobata hazelnuts, and more. The resulting gelato is rich, compact, and creamy. Among the best flavors is zabaione, which is made with a healthy dose of Marsala Florio Targa Riserva 1840.
Three cups of gelato at Otaleg in Rome, Italy. Arachidi (peanuts - blue cup), Crema (Cream - Pink Cup), Miyagawa Flavour (yellow cup).
Andrew Rowat
More Recommendations
Is This Rome's Greatest Gelato?
In June 2012, Marco Radicioni, an alum of gelato master Claudio Torcè, opened Otaleg in the Portuense district (southwestern Rome). After more than a year of study with the maestro, Radicioni he opened his own space. The name is simply “gelato” spelled backwards, which Marco says manifests in the shop’s inverted design in which his gelato workshop fills the storefront, rather than being hidden in the back. Otaleg severs and array of savory, fruity, and creamy flavors, which are made in a stunning vertical Cattabriga machine that would be the envy of any world class gelataio. The ingredients are all-natural and make use of high quality ingredients like Valrhona chocolate, Bourbon-Madagascar vanilla beans, IGP Tonda Gentile Trilobata hazelnuts, and more. The resulting gelato is rich, compact, and creamy. Among the best flavors is zabaione, which is made with a healthy dose of Marsala Florio Targa Riserva 1840.
