Premiata Gelateria
A world of good, genuine things,
prepared with love and served
in a timeless place.
Our Philosophy
We work in an artisanal way, using only fresh products and the highest quality standards.
We only use raw materials that come from the local area, to shorten the supply chain as much as possible, or from Slow Food presidia, generally produced by certified and selected organic farms.
We only prepare 6 cream flavours and 6 fruit sorbets for each day, as well as 4 granitas. It is the only way we know to always serve fresh, healthy and safe ice cream.
We use no colouring agents, preservatives, chemical thickeners, inulin, carrageenan, xanthan gum or alginates. (i.e. everything generally used by the industry, which now prepares “ready-made” semi-finished products for most ice cream parlours).
Sorbets
We only use fresh fruit in season because we are convinced that it is healthier. Consuming a seasonal product means consuming it in the period of its natural ripeness. By respecting this physiological time, you are consuming a food with high nutritional value and a characteristic flavour.
Fruit 51%
Sugar
Water
Water, sugar and a minimum of 51% fruit. Nothing else!
Large-scale distribution and globalisation have profoundly altered our eating habits, making available all year round fruit and vegetables that used to belong to a precise seasonality.
True, the amount of food available has increased, but this is at the expense of the nutritional value of food, as well as the balance of our ecosystem. We could offer fruit ice cream all year round using semi-processed products or imported fruit with no characteristic flavour. But we have chosen to avoid it.
Our goal is to make the best ice cream possible
That is why we will never offer you strawberry flavour in February or melon flavour in March.
Creams
Fresh milk, fresh milk cream, sugar, eggs. These are the only basic ingredients in our creams.
Fresh milk
Fresh milk cream
Sugar
Eggs
To these are added - from time to time - PDO, CDO or PGI products such as, for example...
Roman Hazelnut
A product of excellence from Lazio where it grows in the volcanic soils at the foot of the Cimini Mountains, the PDO Roman Hazelnut is round and light-fleshed and has a delicate and persistent flavour.
Liquorice from Calabria
Known as the "Black Gold" of Calabria, liquorice is obtained from the roots of Glychirrhiza glabra, which grows wild and luxuriant thanks to the mild climate and saline soil.
Bronte Pistachio
Grown mainly on Etna's lava soils around the small town of Bronte in Sicily, the pistachio has an elongated shape about the size of an olive. Inside the shell the seed, green in colour, is covered by a ruby red film and the flavour is strongly aromatic.
Granita
True granita must have the consistency of snow.
This fresh and delicate product was born from the intuition of Sicilian ice sellers at the end of the 19th century who went with a cart to the top of Mount Etna to get snow (not ice) with which to prepare a very fine granita on which to squeeze a lemon.
Granita, the real kind, differs from grenadines or "grattachecche" made simply by crushing ice and drowning it in syrup.
We prepare our granitas respecting the tradition of Southern Italy.
A unique experience! Coffee granita with whipped cream, accompanied by HEDERA's soft and natural Brioche...
Specialities
Other sweet specialities you can enjoy at HEDERA
Cannolo
A myth of Sicilian confectionery that delights the palate thanks to its special crunchy pastry, filled with fresh ricotta cream strictly from sheep's milk. The orange peel and candied fruit make this dessert an authentic masterpiece of taste. HEDERA's reinterpretation stuffed with ricotta ice cream, extranoir chocolate drops, candied "cerase" (cherries), icing sugar and Bronte pistachio granules.
Brioche
A classic of Southern Italian culture. The Brioche with "tuppo" (from the French tupé: the hair gathered at the nape of the neck), naturally leavened and with the characteristic brushing of milk during baking that makes it so shiny. Cut in half and filled with ice cream and cream, it is the healthiest and tastiest way to replace a sandwich for lunch. Accompanied by HEDERA's mocha coffee granita, it is the softest and sweetest of breakfasts; an ideal alternative to the classic "cappuccino and croissant" in the morning. Soft, fragrant and always served fresh. This is the Brioche by HEDERA.
Crêpes
We produce the batter for our crêpes daily. We use organic buckwheat and gluten-free rice flour. We prepare our "nutella" at home without preservatives or palm oil. The raw materials come from selected producers of excellence. Also available in savoury versions.
Press
Hundreds of articles from the most prestigious newspapers in Italy and abroad, mentions, radio and TV interviews, awards received and a constant presence over the years in the world's most important guides make HEDERA one of the most awarded ice-cream parlours.
Gambero Rosso
Gelaterie d'Italia - DUE CONI 2025
Francesco Ceravolo has very clear ideas; extreme, perhaps, but very clear. He has shed his role as lawyer and top manager to cultivate a dream; absolute excellence for all. Romans, Italians and tourists...
Le Routard
Confirmed for the eighth consecutive year
HEDERA qualitè et gentilesse sont de riguer. Mention spèciale aux sorbets aux fruits (selon les saisons). Ègalement des patisseries ed des crêpes - petit clin d'œil á celles sans gluten au "NO-tella" Bio...
Michelin
The "boutique du dessert" according to the world's most influential and prestigious guidebook
The Wall Street Journal
The best gelato isn't in window displays. You'il find the good stuff in shops with lidded metal containers. There's a nice spot on Borgo Pio named HEDERA...
Tripadvisor
Traveller's Choice - Certificate of Excellence
Corriere Della Sera
HEDERA: Tradition and innovation in one of the capital's most picturesque corners. The ice-cream parlour is small and even the list is reduced to the essentials, but behind the glass you can spy all the secrets of the laboratory where fresh, made-in-Italy products are studied, respected, processed and transformed into flavours and sorbets.
Vanity Fair
HEDERA is an iconic address in Rome...
Le Matin
La glacerie HEDERA fait les dèlices du pape François. Dans la cuisine, Francesco Ceravolo travaille avec Massimo Grosso " le plus jeune et le meilleur maître glacier de l'histoire de la glace", estime le patron...
Peroni - 100% Italian Style Stories
Best Ice cream in Italy
Le Figaro
Pour prendre une glace, elle conseille de se rendre chez HEDERA, tout près du château Saint-Ange...
La Repubblica
HEDERA is a small oasis amidst multilingual signs, scattered old-fashioned shops, good restaurants and tourist traps...
We are waiting for you here
BORGO
Borgo Pio, 179 - 00193 Roma,
CORONARI
Via dei Coronari, 141 - 00186 Roma,
Tel.: +39 06 68210571