Come il Latte's gianduia is thick and creamy, tasting primarily of chocolate and hazelnut without additional sweetness. The texture is dense enough to be eaten with a spoon rather than as a casual cone. This is gelato as a serious dessert. Reviews consistently note the quality and creaminess. It's their signature flavor and lives up to reputation.
Tips from diners
Order gianduia. The creaminess is what Come il Latte is known for. This flavor shows why their philosophy matters.
White chocolate gelato is less common than dark chocolate, and Come il Latte's version is creamy and subtle. The flavor is sweet but not cloying. The texture is characteristic of their approach—smooth and dense. White chocolate works well in combinations but also stands alone. This flavor shows their commitment to executing quality across the menu.
Tips from diners
White chocolate is well-executed here. Not too sweet, genuinely creamy.
This combines Come il Latte's signature creaminess with crispy hazelnut cake pieces for texture. The cake adds a slight sweetness and crunch. It's a dessert-first approach to gelato—this flavor is meant to be savored slowly with a spoon, not rushed in a cone. The balance between creamy and crunchy textures is deliberate.
Tips from diners
The cake pieces add texture. Get a cup, not a cone. Eat this slowly with a spoon to appreciate the combination.
Come il Latte's mascarpone is made from actual mascarpone cheese, creating an unusually rich, dessert-like gelato. The flavor is subtle and creamy without being overly sweet. This is not a typical gelato flavor—it's closer to frozen mousse. It demonstrates Come il Latte's commitment to quality dairy-based gelatos.
Tips from diners
If you like rich, decadent flavors, mascarpone is worth trying. It's creamier than typical gelato.
Come il Latte's nocciola is 100% hazelnut flavor—no chocolate, no added complexity. The hazelnut is roasted to bring out nutty depth, and the creaminess lets the flavor dominate. This is a assertive flavor that works for hazelnut lovers. The quality of the base gelato is obvious when eating a single-ingredient flavor.
Tips from diners
If you want to evaluate a gelateria's cream base, order pure hazelnut. At Come il Latte, it's excellent.
Come il Latte takes cream-forward gelato seriously, building their entire menu around milk-based flavors and creamy textures. Located in the Salaria residential area rather than tourist zones, they serve locals and gelato enthusiasts seeking gelato as a dessert rather than a snack. Their approach emphasizes creaminess and ingredient quality over trend-chasing or exotic flavors. The name itself ('Like Milk') signals their philosophy.
Come il Latte is not near major tourist sites. It's in the Salaria residential area. This is a locals' spot, not a destination gelateria, which means shorter queues and more authentic experience.
Come il Latte is closed Tuesdays. Plan accordingly if visiting from a hotel.
Come il Latte's gelato is rich and dense. A piccolo (small) is often enough for one person. Budget €3-5 per person.
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