Gelatiamo

popped in on the off chance after a meal in the area at a happy hour bar, had the chocolate & nutella, mmm so good! best service i had in Rome! lovely server
she spoke good english too

When I came to Rome for the summer, I started a gelato detox diet whereby I eat gelato once a day. Today is Day 52. In short: I know my gelato.
I often use and love to use Unilocal to find good places to eat, but I usually can’t be bothered to actually sit down and write a review. In short: this is worth reading.
Gelatiamo is a true diamond in the rough. Don’t let the kitschy exterior fool you – she may not be as pretty as Gelateria La Romana down the road, but this plain Jane harbors within her walls what I consider to be the holy grail of gelato in Rome.
This isn’t Fatamorgana or Gelateria del Teatro; in terms of flavors, you won’t find creative combinations like chocolate & tobacco or white chocolate & basil here. But Gelatiamo’s shtick is natural and health-​conscious gelato (to the extent this is possible in the gelato world), and she delivers: the fruit flavors are absolutely outstanding, and include exotic choices such as papaya, passionfruit, and graviola (also called soursop), in addition to the traditional standbys such as stracciatella, pistachio, dark chocolate, coffee. There are also gluten– and sugar-​free options available for those who desire them, and posters that proudly proclaim the antioxidant contents of various flavors that are offered, as well as a certificate of proof that their pistachio is really from Bronte.
You can tell that the gelato is genuinely handcrafted from the texture and the taste. I tried the graviola and ricotta & cinnamon, and both tasted fresh and light yet had substance, and they did not leave a film of greasiness in the mouth the way some of the creamier gelati do. (This is very important.) If you prefer the gelatinous texture that Fior di Luna provides, or the grittiness of La Gourmandise, then you may not agree, but for me, Gelatiamo’s gelato hit the sweet spot along the spectrum of tactile consistency.
Finally, I have never had better service in any gelateria in Rome, even from flirtatious male servers. The matronly woman behind the counter smiled at and humored my faltering Italian, and kindly tried to find ways to explain to me what graviola was (there was no way anyone would have been able to). Even when I dropped half of my panna on the floor as I am wont to do these days when I opt to top my gelato off with panna, she forbade me from cleaning it up myself and laughed warmly at my rookie mistake as she instructed me on the proper way to eat my gelato after it has been heavily slathered with panna. I still have so much to learn in this field.
With only a couple weeks left until my departure, I had been trying to strategically organize my schedule such that I could hit as many new gelaterias as possible before I leave. But after meeting Gelatiamo, I think I may be ready to settle down, because I think I’ve found The One.