Ciacco

A small, pale-coloured gelateria on Via Spadari, off the Duomo and next door to Peck. Stefano Guizzetti came to gelato from agronomy (his university thesis on the chemistry of it ended up in a dairy science journal) and he makes it with no additives, emulsifiers or thickeners at all, not even the natural ones most places use. Good gelato, though not worth waiting in a queue for.