OttimoGiulio Rocci decided to open a gelateria when he chanced upon the old recipes of his grandmother, who used to make excellent ice cream in the summertime. His enthusiasm for ice cream, sourcing of ingredients and experiments led Giulio over the years to open three shops in Turin specialised above all in products for everyone, hence milk- and gluten-free with a low percentage of sugars, to meet the needs of the many consumers with food intolerances and to promote the idea that the bases for good ice cream are simplicity and a reduced number of ingredients. The most popular flavours are gianduja, salted pistachio, Savoy cream and farmhouse fiordilatte. Also delicious is the more experimental Charlie Brown, with peanuts, toffee and chocolate flake. A distinctive feature of Ottimo’s production derives from the fact that Giulio Rocci used to be a cook, hence a number of interesting “gastronomic” flavours such as ewe’s ricotta, honey and saffron, and the now classic grapefruit and Campari.
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